HOBART 
BOULEVARD 
COOK  BOOK 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


• 


Compiled  and  Published  by  the  Women  of 
Hobart  Boulevard  Methodist  Episcopal  Church 
LOS  ANGELES,  CAL. 
1915 


PREFACE 

In  compiling  this  book  it  has  been  our  en- 
deavor to  have  in  it  only  such  recipes  as  have 
been  tested. 

Because  of  duplication  many  excellent  recipes 
have  had  to  be  omitted. 

We  wish  to  thank  all  those  who,  by  their  as- 
sistance, have  made  this  book  possible. 


MRS.  M.  A.  CASEY, 

MRS.  ALBERT  SCUDDER, 

MRS.  A.  U.  SOULE, 

Committee. 


SOUPS 

Grandmother's  Soup 

Two  tablespoonfuls  of  butter,  2  tablespoonfuls  of  flour, 
(Sperry  Drifted  Snow),  1  quart  of  seasoned  stock,  1  egg,  y* 
cup  of  bread  crumbs.  Mix  butter  and  flour,  add  stock,  boil. 
Beat  egg  without  separating,  add  it  to  the  bread  crumbs; 
after  the  soup  is  off  the  stove  add  the  egg  slowly.  Serve  im- 
mediately. — Mrs.  Mac  Bride. 

Celery  Soup 

One  head  of  celery,  1  pint  water,  1  pint  milk,  1  table- 
spoon each  of  chopped  onion,  butter  and  flour  (Sperry 
Drifted  Snow),  %  teaspoonful  each  of  salt  and  pepper. 
Wash  celery  and  cut  into  small  pieces.  Put  it  into  1  pint  of 
boiling  salted  water  and  cook  until  very  soft.  Mash  it  in  the 
water  in  which  it  has  been  boiled.  Cook  the  onion  with  the 
milk  in  the  double  boiler  10  minutes  and  add  it  to  the  celery. 
Put  all  through  a  coarse  strainer  and  boil  up  once;  cook  the 
butter  and  flour  together  and  stir  it  into  the  boiling  soup. 
Add  the  salt  and  pepper  and  boil  5  minutes. 

—Mrs.  W.  H.  Paulin. 

Tomato  Bisque 

Stew  enough  tomatoes  to  make  a  pint  (when  stewed), 
when  soft  put  through  a  strainer.  While  the  tomatoes  are 
boiling  stir  one  tablespoon  of  corn  starch  into  a  quart  of 
milk  and  cook  until  it  is  like  cream.  Add  Yz  saltspoon  of 
baking  soda,  1  level  teaspoon  pf  salt,  a  very  little  cayenne 
pepper  and  J4  saltspoon  of  white  pepper  and  turn  into  this 
mixture  the  strained  tomatoes.  Add  a  heaped  tablespoonful 
pf  softened,  but  not  hot,  butter.  Stir  thoroughly  and  serve 
immediately.  — Mrs.  W.  H.  Paulin. 

Stewed  Oysters 

Bring  1  pint  milk  to  boil,  add  a  small  lump  of  butter,  12 
oysters,  salt  and  pepper.  Allow  the  milk  to  boil  up  once 
and  serve  at  once.  This  serves  2  persons. 

—Mrs.  A.  R.  Hofer. 


Oysters  Fried  in  Batter 

Make  a  batter  of  3  eggs,  well  beaten,  3  tablespoonfuls 
milk,  1  tablespoon  flour  (Sperry  Drifted  Snow),  and  liquor 
of  oysters.  Put  butter  into  frying  pan  and  when  hot  drop 
the  oysters,  one  at  a  time,  into  the  batter,  filling  the  spoon 
with  batter,  drop  them  into  the  hot  butter  and  fry  until  rich 
brown.  — Mrs.  A.  A.  Hyde. 

Lima  Bean  Soup 

Wash  1  pint  lima  beans,  soak  over  night.  In  the  morning 
slip  the  skins  off  as  in  blanching  almonds;  put  in  a  double 
boiler,  cover  with  boiling  water  and  cook  for  2  hours;  add 
salt,  pepper  and  1  small  onion,  grated,  and  just  before  serv- 
ing add  a  heaping  teaspoon  of  beef  extract  dissolved  in  1 
quart  of  boiling  water.  — Mrs.  Hofer. 

Corn  Chowder 

Cut  10  cents  worth  of  salt  pork  into  cubes  and  fry  out 
in  a  saucepan.  In  this  fat  fry  2  medium-sized  sliced  onions 
until  yellow,  then  add  2  raw  potatoes,  sliced  and  cut  in  dice, 
and  the  corn  from  J^  dozen  ears,  a  pint  of  boiling  water,  salt 
and  pepper  to  taste.  Let  simmer  until  the  potatoes  are  ten- 
der, then  add  a  pint  of  scalded  milk  which  has  been  thickened 
by  the  addition  of  one  tablespoon  of  butter  rubbed  into  two 
tablespoons  of  flour  (Sperry  Drifted  Snow).  Simmer  for 
5  minutes  and  serve.  — Lydia  McMillan. 

Clam  Chowder 

Four  medium-sized  potatoes,  4  medium-sized  onions,  J4 
pound  lean  salt  pork,  1  can  Underwood  Little  Neck  Clams. 
Put  vegetables  and  pork  through  food  chopper  separately. 
Fry  out  salt  pork  in  frying  pan  until  almost  crisp,  add  veg- 
etables and  enough  hot  water  to  keep  from  burning.  Cover 
and  cook  for  y2  hour.  Just  before  vegetables  are  done  add 
can  minced  clams.  Boil  well  15  minutes,  add  1  quart  milk, 
boil  5  minutes.  This  will  serve  5  people.  — A.  Y.  Soule. 

Cream  of  Corn  Soup 

Grate  corn  from  %  dozen  small  ears.  Put  cobs  in  kettle 
and  cover  with  3  pints  boiling  water;  let  boil  slowly  30 
minutes.  Take  out  cobs,  put  in  grated  corn  and  boil  until 
soft;  press  through  sieve,  season  and  let  simmer.  Rub  3 
tablespoons  butter  and  2  of  flour  (Sperry  Drifted  Snow)  to- 
gether, add  to  soup  and  stir.  Add  1  pint  milk,  cook  1  minute 
and  add  beaten  yolks  of  2  eggs.  Serve  immediately. 

— Mrs.  Harold  Loomis. 


Cream  of  Corn  Soup 

1  can  of  corn,  1  cup  of  water,  boil  for  20  minutes,  add 

1  scant  quart  of  milk,  season  with  salt,  pepper  and  butter, 
thicken  with  2  teaspoonsful  of  flour  (Sperry  Drifted  Snow), 
bring  to  the  boil,  have  two  hard  boiled  eggs  chopped  fine, 
strain  soup,  add  eggs,  serve.  — Mrs.  Mac  Bride. 

Five-Minute  Tomato  Soup 

Four  large  ripe  tomatoes,  1  large  tablespoon  flour 
(Sperry  Drifted  Snow)  4  ounces  butter,  J^  onion  (grated), 
Y-2,  teaspoon  salt,  J4  teaspoon  soda,  1  pint  boiling  water,  pep- 
per. Slice  tomatoes  into  stewpan,  add  salt  and  soda,  stew. 
Put  butter  and  onion  in  large  skillet;  when  it  begins  to 
brown  add  flour,  working  it  smooth;  add  water,  stirring  all 
the  time  until  it  boils;  then  pour  in  the  tomatoes  through  a 
sieve,  stirring  until  evenly  mixed.  Serve  very  hot. 

— Mrs.  George  E.  Haney. 

Cream  of  Tomato  Soup 

Take  1  quart  of  tomatoes,  add  a  small  onion  sliced  fine 
and  1  bay  leaf,  let  simmer  J4  hour,  run  through  sieve;  put  1 
quart  of  milk  on  to  heat,  add  2  tablespoons  butter  and  a 
small  spoon  of  flour  (Sperry  Drifted  Snow),  rubbed  together, 
add  salt  and  paprika  to  taste;  add  a  pinch  of  soda  to  the 
tomatoes,  then  pour  them  into  the  boiling  milk  and  serve. 

Vegetable  Soup 

Take  a  IS  cent  soup  bone  of  beef  and  about  the  same  of 
mutton,  put  in  jarge  kettle  with  5  quarts  of  cold  water,  add 

2  turnips,  3  onions,  2  potatoes,  2  carrots,  2  large  tomatoes, 
1-3  bunch  of  celery,  all  cut  in  small  pieces,  2    bay  leaves,  3 
cloves;  simmer  y2  day,  add  salt  and  pepper  to  taste,  add    1 
teaspoon  Worcestershire  sauce. 

Soup 

One  pound  chopped  beef,  y2  cup  corn  meal,  1  onion,  1  bell 
pepper,  2  tomatoes,  2  quarts  water.  Mix  the  meat  with  corn 
meal,  add  chopped  vegetables  and  water  and  boil  1  hour;  sea- 
son. — Mrs.  Forrest  Casey. 


MEMORANDA 


FISH  AND  MEATS 

Baked  Fish 

Place  fish  in  a  baking  pan  and  sprinkle  with  lemon  juice, 
salt  and  pepper.  Have  in  readiness  J4  cup  each  of  celery 
and  carrot  and  2  tablespoons  each  of  green  pepper  and  pars- 
ley, 1  tablespoon  of  onion,  all  of  which  has  been  chopped  very 
fine  and  simmered  for  10  minutes  in  ^  cup  of  olive  oil. 
Spread  this  over  fish,  cover  and  bake  from  20  to  30  minutes. 

— Maude  M.  B.  Scudder. 

Baked  Fish  With  Tomato  Sauce 

Cook  2  cups  tomatoes  with  1  cup  water  and  1  slice  onion, 

3  cloves  and  1  tablespoon  sugar.     Melt  3  tablespoons  butter, 
add  3  tablespoons  flour  (Sperry  Drifted  Snow),  and  stir  it 
into  the  tomatoes.     Add  %  teaspoon  salt  and  ^    teaspoon 
cayenne  pepper;  cook  10  minutes  and  strain.     Clean  the  fish, 
put  in  baking  dish,  pour  around  it  J4  of  the  sauce  and  bake 
35  minutes,  basting  often.     Remove  to  hot  platter  and  pour 
around  it  the  remaining  sauce.  — Mrs.  C.  E.  Casey. 

Salmon  Croquettes 

One  pint  of  white  sauce,  using  2  tablespoonfuls  of  butter, 

4  tablespoonfuls  flour  (Sperry  Drifted  Snow),    2    cups    hot 
milk;  cook  until  thick  and  smooth,  then  add  1    can    salmon 
broken  in  small  pieces;  season  with  salt  and  pepper,  1  tea- 
spoon lemon  juice,  1  teaspoon  minced  parsley.     When  cold 
shape  into  croquettes,  roll  in  cracker  crumbs,  then  in  beaten 
eggs  and  in  crumbs  again;  let  stand  a  couple  of  hours.  Fry 
in  deep  fat,  using  a  wire  basket.         — Mrs.  Edith  Baxter. 

Shrimp  Wiggle 

Two  tablespoons  melted  butter,  2  tablespoons  flour 
(Sperry  Drifted  Snow),  1  pint  hot  milk.  Boil,  then  add  2  cans 
shrimps;  boil,  then  add  1  can  peas,  season  and  serve  on  but- 
tered toast.  — Mrs.  C.  Boicourt. 


Fried  Clams 

Select  large,  fresh  clams,  wash  thoroughly  and  dry;  dip 
in  beaten  egg,  then  in  cracker  crumbs,  season  with  salt  and 
pepper  and  fry  in  hot  butter  until  rich  brown. — H.  H.  H. 

Salmon  Loaf 

One  can  salmon,  2  cups  stale  bread  crumbs,  2  well  beaten 
eggs,  butter  size  of  walnut,  J4  cup  sweet  milk,  salt  and  pep- 
per to  taste.  Place  in  buttered  tins  and  steam  Vz  hour,  then 
bake  }4  hour.  Can  be  steamed  54  hour  and  not  baked;  baking 
dries  it.  — Mrs.  Fahs. 

Steamed  Salmon  Loaf  With  Pimiento  Sauce 

Remove  the  contents  of  a  can  of  salmon  and  rinse  thor- 
oughly with  hot  water;  remove  skin  and  bones,  season  with 
1  tablespoon  lemon  juice,  1  teaspoon  salt,  Y&  teaspoon  pap- 
rika; let  stand  while  you  cook  }4  cup  soft  bread  crumbs  and 
l/2  cup  milk  together,  stirring  all  the  time  until  smooth;  add 
this  to  the  fish  and  the  yolk  of  3  eggs  beaten  till  very  light; 
then  fold  in  the  beaten  whites  of  3  eggs,  turn  into  a  buttered 
pan,  cover  with  butter  paper  and  steam  until  done;  unmold, 
garnish  with  parsley  and  pour  the  sauce  around. 

Pimiento  Sauce 

Melt  3  tablespoons  butter,  add  1%  tablespoons  flour 
(Sperry  Drifted  Snaw),  then  \l/2  cups  milk,  and  cook,  stirring 
constantly.  Take  from  fire,  season  with  salt  and  3  pimientoes 
pressed  through  a  sieve.  — E.  L.  W. 

Creamed  Tuna 

One  heaping  tablespoon  butter,  melted,  add  1  level  table- 
spoon flour  (Sperry  Drifted  Snow);  stir  until  smooth,  then 
add  1^4  cup  milk;  stir  until  thick;  season  to  taste  with  salt 
and  pepper;  then  add  1  small  can  tuna  minced  fine.  Serve  on 
toast.  — Mrs.  Thos.  Brown. 

Salmon  Chartreuse 

One  cup  rice,  1  can  salmon,  2  cups  cream  sauce,  1  lump 
butter  size  of  walnut.  Boil  rice  in  salted  water  until  soft, 
strain  and  add  to  cream  sauce  with  shredded  salmon,  oil  of 
salmon  and  butter.  One  or  2  beaten  eggs  added  is  an  im- 
provement. Season  to  taste  with  salt  and  pepper.  Bake  20 
minutes.  — Mrs.  A.  Y.  Soule. 

10 


Baked  Ham 

One  slice  ham  1  inch  thick,  bake  40  minutes  in  a  covered 
pan.  Before  baking  pour  over  it  the  following  sauce:  One 
tablespoon  butter,  2  tablespoons  flour  (Sperry  Drifted  Snow), 
grating  of  onion,  6  tablespoons  tomato  catsup,  1  cup  water. 
Boil  on  slow  fire  until  smooth. 

Beef  Loaf 

Two  pounds  round  steak,  54  pound  of  pork  steak,  1  small 
onion,  celery,  cayenne,  salt  and  pepper  to  taste;  1  cup  bread 
crumbs,  1  tablespoon  of  butter,  1  egg,  1  cup  of  milk.  Form 
into  a  loaf  and  bake  in  hot  oven  20  minutes,  then  pour  over 
it  the  following  sauce:  Mix  1  tablespoon  of  flour  (Sperry 
Drifted  Snow)  and  1  of  butter  over  the  fire  until  boiling.  Boil 
1  pint  of  strained  tomato  with  a  pinch  of  sugar  and  pour  over 
the  flour  and  butter.  Then  pour  this  sauce  over  the  loaf  and 
bake  1  hour.  — Grace  H.  Paulin. 

Tomato  Farcies 

Carefully  peel  large,  firm  tomatoes  and  scoop  out  the 
centers.  In  the  hollow  thus  left  put  a  layer  of  minced  ham. 
Set  the  tomatoes  in  a  bake  pan,  sprinkle  with  salt  and  pepper, 
put  a  bit  of  butter  upon  the  top  of  each  and  cook  for  10  min- 
utes; then  drop  upon  the  minced  ham  in  each  tomato  a  raw 
egg;  dust  with  salt  and  pepper  and  cook  until  the  eggs  are 
"set."  —Mrs.  G.  W.  Russell. 

Meat  and  Spaghetti 

One-quarter  pound  of  butter,  heated,  2^4  pounds  of  steak 
or  veal,  cut  in  cubes;  let  brown  in  heated  butter  with  3  onions 
sliced  thin;  let  simmer  for  a  few  minutes,  then  add  1  quart 
can  of  tomatoes,  1  teaspoon  salt,  }4  teaspoon  cinnamon,  pep- 
per and  paprika  to  taste;  also  a  few  stalks  of  celery,  cut  fine, 
a  piece  of  garlic  size  of  navy  bean;  let  simmer  from  2l/2  to  3 
hours.  Add  1  package  of  spaghetti  cooked  in  boiling  water; 
also  1  can  of  mushrooms,  and  cook  20  minutes. 

— Mrs.  Wilmer  Hogeboom. 

Sweetbread  Ramequins 

Clean  and  parboil  sweetbread,  cut  in  cubes,  melt  2  table- 
spoons butter,  add  3  tablespoons  flour  (Sperry  Drifted  Snow), 
gradually  pour  on  1  cup  chicken  stock;  reheat  sweetbreads 
in  sauce  and  add  ^4  cup  cream  and  1^  teaspoonsful  beef  ex- 
tract; season  with  salt,  paprika  and  lemon  juice.  Fill  rame- 
quin  dishes,  cover  with  buttered  crumbs  and  bake  until 
crumbs  are  brown.  — Mrs.  Perry. 

11 


Chili  Con  Carne 

One  pound  ground  beef,  3  large  potatoes  and  3  large 
onions;  put  through  the  meat  chopper;  1  can  kidney  beans, 
1  can  tomatoes,  1  dessertspoon  chili  powder,  2  tablespoons 
butter  or  bacon  grease,  salt  to  taste;  cover  with  water  and 
boil  about  2  hours;  add  water  if  necessary  to  make  about  4 
quarts  when  done.  Cook  it  over  an  asbestos  mat,  as  it  burns 
easily.  — Mrs.  C.  E.Casey. 

Beef  Loaf 

Two  and  three-quarter  pounds  lean  beef,  chopped  fine, 
Ya,  pound  salt  poork,  chopped  fine,  8  soda  crackers,  rolled 
fine,  1  cup  milk,  ^  cup  butter,  4  eggs,  well  beaten;  salt  and 
pepper  to  taste.  Pack  in  tin  and  bake  2  hours  in  moderate 
oven.  — Miss  Olmstead. 


Beef  Loaf  With  Mexican  Sauce 

Two  pounds  lean,  chopped  beef,  1  tablespoon  chopped 
onion,  1  level  teaspoon  salt,  J4  teaspoon  black  pepper,  1  table- 
spoon chopped  parsley,  1  cup  stale  bread  crumbs.  Mix  all 
together  and  moisten  with  strained  tomatoes;  shape  in  loaf 
and  bake  40  minutes  in  greased  pan,  basting  often  with 
tomato  juice.  Serve  on  hot  platter  surrounded  with 

Mexican  Sauce 

One-quarter  cup  chopped  onion,  J4  CUP  green  and  red 
peppers,  54  CUP  butter.  Cook  until  soft,  then  add  4  table- 
spoons flour  (Sperry  Drifted  Snow),  \y2  cups  boiling  water  or 
brown  stock,  and  1  cup  stewed  tomatoes.  Season  with  salt. 
This  is  enough  to  serve  4  or  5  people. — Mrs.  Thos.  Brown. 

Fricassee  Chicken 

Cut  up  2  young  chickens  and  boil  until  tender,  adding 
salt,  pepper  and  butter  to  taste;  fry  until  brown.  In  the  pan 
in  which  you  have  fried  the  chicken  put  2  tablespoons  flour 
(Sperry  Drifted  Snow,  smooth;  add  the  stock  left  from  boil- 
ing the  chicken,  a  little  milk  and  the  yolks  of  2  well  beaten 
eggs.  Let  all  boil  1  minute.  Put  chicken  on  deep  platter, 
pour  over  gravy  and  serve. 

Swiss  Steak 

Take  a  round  steak,  cut  about  2l/2  inches  thick,  pound  un- 
til very  tender,  dash  in  cold  water,  salt  and  then  knead  as 
much  flour  (Sperry  Drifted  Snow),  as  possible  into  the  steak. 
Brown  in  hot  fat,  partially  cover  with  hot  water  and  simmer 
for  3  hours  in  covered  skillet.  — Mrs.  O.  V.  Pratt. 

12 


Mexican  Meat  Balls 

One  pound  pork  or  1  pound  beef,  chopped  fine,  1-3  as 
much  bread  crumbs  as  meat,  1  egg,  1  small  onion,  chopped 
fine,  1  teaspoon  chili  powder,  salt  and  oepper  to  taste,  2  table- 
spoons water.  Put  into  a  pan  and  mix  thoroughly.  Make 
into  balls  the  size  of  small  orange.  Make  a  sauce  as  fol- 
lows: One  quart  of  tomatoes,  1  chopped  onion,  1  teaspoon 
chili  powder,  salt  and  pepper.  Simmer  until  onion  is  done, 
place  meat  balls  in  this  sauce  and  boil  gently  until  done,  about 
an  hour.  Place  meat  balls  on  platter,  thicken  sauce  and  pour 
over  meat.  — Mrs.  Haney. 

Veal  Loaf 

Take  3%  pounds  raw  veal,  both  lean  and  fat,  1  pound 
salt  pork,  chopped  fine,  6  small  crackers,  rolled  fine,  2  beaten 
eggs,  butter  the  size  of  an  egg,  salt  to  taste,  1  teaspoon  pep- 
per, l/2  grated  nutmeg.  Mix  all  thoroughly  and  work  into  the 
form  of  a  loaf;  place  in  a  baking  pan,  put  bits  of  butter  and 
sprinkle  cracker  crumbs  over  the  top.  Bake  in  moderate 
oven  2  hours,  basting  several  times  with  water. 

— Miss  Cox. 

Boiled  Ham,  Southern  Style 

Soak  ham  over  night  in  cold  water,  wipe  well  before  put- 
ting in  to  boil.  Put  the  ham  into  enough  boiling  water  to 
cover  the  ham,  boil  for  5  or  10  minutes,  turn  fire  down  and 
let  simmer  for  the  rest  of  the  time  of  cooking,  allowing  20 
minutes  to  the  pound  as  a  minimum.  When  done  remove 
the  rind,  cover  the  ham  with  a  thick  paste  of  flour  (Sperry 
Drifted  Snow),  and  water,  put  in  a  baking  pan  and  cook  for 
Vz  hour,  then  remove  the  paste,  cover  the  top  with  thin 
slices  of  lemon  and  whole  cloves,  baste  with  sugared  water, 
put  back  in  the  over  until  nicely  browned.  Can  be  served 
either  hot  or  cold.  — Mrs.  S.  T.  Allen. 

Cold  Meat  Loaf 

One  hock  veal,  cook  until  thoroughly  done,  about  2  to 
3r/2  hours,  season  with  salt  and  pepper;  take  from  the  broth 
and  let  cool;  pick  all  meat  from  the  bone,  put  through  grind- 
er, put  back  in  the  broth  and  add  */2  package  of  gelatine, 
which  has  been  soaked  in  1  cup  cold  water  10  minutes.  Put 
back  on  the  fire  and  let  boil  up  once.  Put  a  layer  of  hard 
boiled  egg  and  pimiento  in  the  bottom  of  a  pan,  then  pour  in 
a  layer  of  the  meat  and  keep  alternating.  Finish  with  the 
meat  on  top.  Let  harden.  Serve  sliced.  — Mrs.  Potoff. 

13 


Croquettes 

One  pint  cold  meat  chopped,  1  scant  teaspoon  salt,  1 
tablespoon  chopped  parsley,  1  tablespoon  grated  onion,  dash 
red  pepper.  Mix  thoroughly  1  cup  soup  stock  or  broth,  heat- 
ed; 1  teaspoon  butter,  2  teaspoons  flour  (Sperry  Drifted 
Snow);  add  the  meat,  mix  well  and  cool;  form  into  croquettes 
and  dip  in  beaten  egg;  roll  in  bread  crumbs  and  fry  in  deep 
fat.  — Mrs.  Sedwick. 


Meat  Toast 

Take  scraps  of  lean  meat,  grind  it  fine,  make  a  rich 
gravy  of  butter  with  what  juice  of  the  meat  you  may  have, 
season  with  salt  and  pepper.  Toast  bread  and  butter  it,  cov- 
er with  the  mixture  and  serve  hot.  An  excellent  breakfast 
dish.  — Mrs.  Sylvester. 

Vegetarian  Roast 

One  cup  walnuts,  1  large  onion,  chopped,  2  tablespoons 
olive  oil,  1  teaspoon  salt,  }/2  teaspoon  sage,  \l/2  cups  toasted 
bread  crumbs,  enough  hot  water  to  make  it  hold  together, 
add  1  beaten  egg.  Bake  y*.  hour.  Serve  with  thickened  toma- 
to juice,  seasoned  with  salt  and  peanut  butter. 

— Mrs.  Myrtle  Hutchison. 

Boiled  Ham 

Pour  boiling  water  over  ham  and  when  cool  enough  wash 
and  scrape  or  brush  to  remove  all  mold  and  dust.  Steam 
until  tender  when  pierced  with  a  fork.  When  done  place  in 
a  pan  to  skin.  Dip  hands  in  cold  water,  take  skin  between 
fingers  and  skin  like  an  orange.  Put  in  baking  pan,  lean  side 
down;  sift  rolled  crackers  or  dried  bread  crumbs  over  the 
top  and  bake  30  minutes.  Serve  with  mustard  or  horse  radish. 

— Mrs.  Albert  Brown. 


Meat  Pie 

One  pound  round  steak  cut  in  small  pieces,  slice  small 
onion,  fry  in  2  spoonsful  of  suet;  don't  scorch  it;  add  the 
meat  and  1  tablespoon  flour  (Sperry  Drifted  Snow);  stir  un- 
til it  is  seared  over,  add  enough  hot  water  to  come  up 
through  it;  salt  and  pepper  to  taste;  let  simmer  until  tender; 
put  in  deep  baking  dish  and  add  about  15  ripe  olives;  put  on 
a  cover  of  rich  biscuit  dough  and  bake. 

14 


Veal  Loaf 

Three  pounds  of  raw  veal,  chopped  very  fine,  butter  size 
of  egg,  3  eggs,  3  tablespoons  of  cream  or  milk;  if  milk  use 
a  small  piece  of  butter;  mix  eggs  and  cream  together.  Mix 
with  veal  6  crackers,  crushed  fine,  %  teaspoon  black  pepper, 
1  tablespoon  salt,  1  tablespoon  of  sage.  Mix  well  together 
and  form  in  a  loaf.  Bake  3  hours,  basting  with  butter  and 
water  while  baking.  Serve  cut  in  slices.  — Ruth  Brown. 

Cream  Chicken 

One  chicken  of  4  pounds,  4  sweetbreads,  and  1  can  mush- 
rooms; boil  chicken  and  sweetbreads  separately;  put  chicken 
and  mushrooms  and  sweetbreads,  cut  up  in  small  pieces,  in  a 
dish,  add  4  tablespoons  of  butter,  5  teaspoons  flour  (Sperry 
Drifted  Snow),  scald  1  quart  of  cream  and  put  in  mixture, 
season  with  salt  and  pepper,  cover  with  bread  crumbs  and 
pieces  of  butter  on  top.  Bake  15  to  20  minutes. 

— Mrs.  Albert  Brown. 

Chicken  Patties 

Make  a  nice  rich  puff  paste,  cut  a  round  from  it  with  a 
medium  large  cookie  cutter,  and  with  a  smaller  size  cutter 
cut  out  the  middle  of  the  round,  thus  leaving  a  ring.  Bake 
to  a  light  brown  in  a  quick  oven,  then  brush  them  over  with 
beaten  egg,  and  put  in  the  oven  1  minute  to  glaze;  fill  these 
crusts  with  minced  boiled  chicken,  well  seasoned,  and  beaten 
well  into  a  white  sauce  made  of  the  water  in  which  the 
chicken  was  boiled.  Serve  hot.  — Ruth  Brown. 

Chinese  Noodles 

Two  eggs,  a  pinch  of  salt  and  as  much  flour  (Sperry 
Drifted  Snow),  as  eggs  will  absorb;  rub  together  with  the 
hands,  then  roll  very  thin  and  cut  into  noodles  J4  of  an  inch 
wide  and  20  to  30  inches  long.  Boil  in  rich  chicken  broth  20 
minutes;  serve  in  broth  with  very  small  pieces  of  bacon  on 
top.  To  be  properly  appreciated  should  be  eaten  with  chop- 
sticks. — Iva  M.  Miller,  Tientsin,  China. 


15 


MEMORANDA 


MEMORANDA 


MEMORANDA 


VEGETABLES 

Rice  Croquettes  With  Jelly 

Wash  ^2  cup  rice,  add  Yz  cup  boiling  water,  Vz  teaspoon 
salt,  cover  and  steam  until  rice  has  absorbed  all  the  water, 
then  add  1  cup  scalded  milk  and  stir  lightly  with  a  fork;  cover 
and  let  steam  until  rice  is  soft,  then  take  from  the  fire  and 
add  1  rounding  tablespoon  butter  and  yolks  of  2  eggs,  spread 
on  a  shallow  plate  to  cool;  shape  in  croquettes  and  roll  in 
cracker  crumbs,  then  dip  in  egg  and  again  in  crumbs  and 
fry  in  deep  fat  until  brown;  arrange  in  dish  with  cubes  of  cur- 
rant jelly  on  each,  and  eat  with  roast  lamb. 

— Mrs.  Thos.  Brown. 

Fried  Apples 

Cut  3  large  apples  crosswise  into  a  skillet,  pour  on  Y-i. 
teacup  water,  put  on  stove,  cover  and  cook  until  tender;  add 
1  teacup  brown  sugar  and  l/t  teaspoon  butter  and  fry  until 
brown;  stir  often  to  keep  from  burning. 

— Mrs.  Myrtle  Hutchison. 

Boston  Baked  Beans 

One  pint  of  pea  beans  having  been  soaked  and  parboiled 
until  the  skins  slip,  put  one  small  onion  in  the  bean  pot  and 
cover  with  half  the  beans,  add  salt,  2  tablespoons  molasses 
and  1  dessertspoon  of  mustard.  Rest  of  the  beans  with  more 
salt  and  l/2  pound  salt  pork  (scored)  on  top  and  cover  with 
hot  water.  Bake  all  day  in  moderate  oven,  adding  more 
water  if  beans  get  dry.  — Mrs.  G.  F.  Atkinson. 

Spanish  Beans 

Put  1  quart  of  pink  beans  to  soak  over  night.  In  the 
morning  put  them  on  with  plenty  of  water  over  a  slow  fire 
with  no  salt;  cook  about  3  hours.  Make  a  sauce  of  2  large 
onions,  2  strong  chili  peppers  and  4  medium  size  tomatoes, 
chopped  fine;  after  the  beans  have  cooked  2  hours  pour  this 
in  and  salt  to  taste  and  cook  slowly  1  hour  more. 

— Mrs.  Arthur  B.  Shaffner. 

Buttered  Beets 

Boil  beets  until  tender  and  cut  into  dices.  Dress  with 
1  heaping  tablespoonful  flour  (Sperry  Drifted  Snow),  mixed 
with  3  tablespoonsful  vinegar,  butter  size  of  an  egg  and  water 
if  necessary.  Boil  together  until  creamy.  Serve  as  a  veg- 
etable. —Mrs.  G.  F.  Atkinson. 

19 


Cabbage  Dumplings 

Pull  a  head  of  cabbage  apart,  leaf  by  leaf.  Wash  well 
and  cook  only  until  slightly  tender.  Flavor  some  hamburger 
steak  with  a  little  onion,  salt  and  pepper  and  form  into  small 
balls;  place  a  ball  of  the  meat  in  the  center  of  2  or  3  of  the 
cabbage  leaves;  bring  leaves  up  and  fasten  with  string  or 
toothpicks.  Put  in  a  steamer  and  steam,  or  drop  in  boiling 
water  and  boil  slowly,  cooking  until  the  meat  is  well  cooked. 

—Eva  M.  Russell. 

Escalloped  Cabbage 

Put  a  layer  of  cold  cooked  cabbage  in  a  buttered  baking 
dish,  then  a  layer  of  medium  white  sauce  (grated  cheese  may 
be  added  to  white  sauce  if  desired).  Cover  with  buttered 
crumbs  and  bake  20  minutes,  or  until  crumbs  are  brown. 

Corn  Saute 

Six  ears  corn  cut  off  as  for  stewing,  1  tablespoon  butter 
or  Crisco,  2  tablespoons  sweet  pepper,  cut  fine.  Season  with 
pepper  and  salt;  simmer  over  slow  fire. 

—Nellie  M.  Schultz. 

Potato  Roll 

Two  cups  mashed  potatoes,  y\  pound  grated  cheese,  1 
egg  yolk,  2  tablespoons  milk,  teaspoon  onion  juice,  salt,  table- 
spoon minced  parsley,  if  you  like.  Mix,  form  in  roll,  brush 
with  milk,  roll  in  bread  crumbs,  bake.  Serve  with  white 
sauce  with  ^  cup  of  peas  in  it. 

White  Sauce 

Two  tablespoons  butter,  1  tablespoon  flour  (Sperry 
Drifted  Snow),  1  cup  milk;  cook;  salt  and  pepper  to  taste. 

Rice  Croquettes 

Cook  in  double  boiler  %  cup  rice,  2  cups  milk  (or  part 
water),  ^  teaspoon  salt.  The  mixture  should  be  quite  soft 
when  rice  is  done.  If  dry  add  water.  Mix  2  tablespoons  sugar 
and  2  well  beaten  eggs,  and  cook  with  the  rice,  stirring  con- 
stantly for  3  or  4  minutes.  Add  ^  teaspoon  vanilla  and 
spread  on  platter  to  cool.  Form  in  6  balls,  roll  in  egg  and 
crumbs  and  fry  in  deep  fat.  —Mrs.  J.  P.  Holland. 

20 


Corn  Oysters 

Place  a  pint  of  corn  (canned  or  fresh),  on  the  stove,  and 
allow  it  to  simmer  for  20  minutes.  If  too  dry  add  a  little 
water.  Then  season  with  1  teaspoonful  of  salt,  1  teaspoonful 
of  butter,  %  teaspoonful  of  pepper,  and  2  tablespoonfuls  of 
milk.  Allow  it  to  become  cool  and  then  stir  in  two  well  beat- 
en eggs  and  about  a  cupful  of  cracker  crumbs.  Put  a  table- 
spoonful  of  bacon  grease  in  the  frying  pan  and  when  it  has 
become  smoking  hot  drop  in  the  corn  batter  by  spoonfuls. 
When  a  delicate  brown  turn  over  and  brown  other  side. 

— Anna  Kennedy. 

Baked  Corn 

One  can  corn,  1  cup  grated  cheese,  1  egg,  ^  cup  milk,  1 
bell  pepper  cut  in  small  pieces;  salt  and  pepper  to  taste.  Bake 
until  nicely  browned.  — W.  E.  L. 

Glazed  Sweet  Potatoes 

Six  medium-sized  potatoes,  ^  cup  sugar,  4  tablespoonsful 
water,  1  tablespoonful  butter.  Wash  and  pare  potatoes,  cook 
10  minutes  in  boiling  salt  water;  drain,  cut  in  halves  length- 
wise, and  put  in  buttered  pan.  Make  a  syrup  by  boiling  sugar 
and  water  3  minutes;  add  butter;  brush  potatoes  with  syrup 
and  bake  15  minutes,  basting  twice  with  remaining  syrup. 

—Mrs.  P.  F.  Hill. 


Currie  and  Rice 

Cut  1  pound  mutton  in  dice;  put  1  tablespoon  butter  in 
spider  and  1  large  onion  cut  up;  fry,  then  put  in  the  meat; 
simmer  1  hour  or  more;  add  a  little  water  if  necessary;  stir 
1%  tablespoon  flour  (Sperry  Drifted  Snow),  1  teaspoon  salt 
and  1  tablespoon  curry  powder  with  a  little  water;  put  it  in 
the  meat  and  let  it  thicken;  cook  ^  cup  rice  and  salt  it; 
spread  the  rice  on  a  platter  and  pour  the  meat  over  it. 

— Mrs.  M.  A.  Casey. 

Spanish  Rice 

One  and  one-half  cup  cooked  rice,  \y2  teaspoons  salt,  2 
tablespoons  butter,  paprika,  Y$  onion  (sliced  thin),  2  or  3  cups 
stock  or  water,  1  can  tomato  pulp,  y2  cup  grated  cheese.  Melt 
butter  in  sauce  pan,  add  the  onion  and  let  cook  until  the  but- 
ter is  absorbed;  then  add  the  boiled  rice,  tomato  pulp,  salt, 
paprika  and  liquid,  if  needed.  Let  cook  5  to  10  minutes,  then 
stir  cheese  in  carefully  with  fork.  Serve  very  hot,  or  pour 
into  buttered  casserole;  cover  with  buttered  crumbs  and 
bake  in  over.  —Mrs.  Warren  T.  Smith. 

21 


Spanish  Rice 

One  cup  rice,  partly  cooked,  4  large  tomatoes,  1  onion, 
3  green  chili  peppers,  cut  up,  from  which  seeds  are  removed, 
l/2  cup  butter  or  bacon.  If  bacon  is  used,  onion  is  fried  in  it; 
salt  to  taste.  Cook  slowly  4  hours.  Excellent  put  in  cooker. 

— Mrs.  E.  J.  Ruenitz. 

Fried  Summer  Squash 

Cut  stem  and  blossom  ends  from  squash,  cut  crosswise 
in  slices  about  1  inch  thick,  and  fry  in  bacon  drippings  until 
brown  on  both  sides;  salt  and  pepper.  Cook  with  cover  on 
skillet.  —Mrs.  Hofer. 

Baked  Bananas 

Remove  the  skins  from  6  firm  bananas,  place  in  a  shal- 
low pan,  dredge  well  with  sugar,  add  2  tablespoons  soft  but- 
ter and  the  juice  of  5/2  a  lemon;  bake  about  ^  hour,  being 
careful  not  to  burn.  Serve  hot  with  meat  course. 

— Maude  M.  B.  Scudder. 


Candied  Sweet  Potatoes 

Peel  and  cook  moderate  sized  sweet  potatoes  until  ten- 
der, then  slice  lengthwise  and  put  in  a  skillet  containing  }/£ 
cup  Karo  Corn  Syrup  and  butter  the  size  of  an  egg  and  fry 
slowly  until  browned.  — Mrs.  F.  O.  Hubbell. 

Bell  Peppers  Stuffed  With  Corn  Custard 

Cut  large  peppers  in  halves  crossways,  remove  seeds  and 
membranes,  cook  1  minute  in  boiling  salted  water,  drain;  cook 
1  tablespoon  butter  and  1  teaspoon  finely  chopped  onion  un- 
til onion  is  yellow  in  color,  add  1  teaspoon  flour  (Sperry 
Drifted  Snow),  and  stir  until  smooth,  add  1^4  cups  milk  and 
cook,  stirring  constantly  until  boiling;  take  from  fire  and  add 
1  can  corn,  chopped  fine,  2  eggs  beaten  slightly,  and  salt 
and  pepper  to  taste.  Fill  peppers  with  mixture,  set  close  to- 
gether in  pan  and  bake  in  moderate  oven  until  custard  is 
firm.  — E.  L.W. 

Fried  Peppers 

Remove  seeds,  heat  in  oven  very  hot,  wrap  in  wet  cloth 
until  skin  blisters  and  can  be  removed;  chop  peppers  and  mix 
with  equal  parts  of  cheese;  mix  with  batter  made  of  1  egg, 
heaping  spoon  of  flour  (Sperry  Drifted  Snow),  1  spoon  of 
milk.  Fry  brown.  — J.  C. 

22 


Stuffed  Tomatoes 

Scoop  out  6  tomatoes,  take  equal  parts  of  ground  walnuts 
and  bread  crumbs,  salt,  onion  juice  and  pepper  to  taste; 
tablespoon  melted  butter.  Fill  the  tomatoes  with  same  and 
bake. 

Creamed  Turnips 

Cut  in  dice,  soak  in  cold  water,  then  put  them  in  boiling 
water,  salted;  let  them  stand  boiling  hot,  but  don't  boil  hard 
until  transparent;  make  a  white  sauce,  put  the  turnips  in; 
let  stand  over  hot  water  20  minutes.  To  make  white  sauce,  2 
tablespoons  butter,  1  tablespoon  flour  (Sperry  Drifted  Snow), 
rubbed  together;  add  a  cup  of  milk  and  cook;  season  with 
salt  and  pepper. 

Egg  Plant 

Pare  egg  plant,  cut  in  cubes,  stew  in  salted  water  until 
tender;  drain  off  water,  let  cool.  Into  this  stir  2  well  beaten 
eggs;  drop  with  a  spoon  into  hot  fat  in  a  skillet  and  fry  like 
hot  cakes.  — Mrs.  A.  R.  Hofer. 

Egg  Plant 

Parboil  egg  plant  without  pealing  for  10  to  20  minutes, 
according  to  size;  cut  lengthwise,  scoop  out  seeds  and  with 
them  mix  1  cup  bread  crumbs,  2-3  cup  chopped  walnut  meats, 
salt,  pepper,  pinch  of  sage,  a  very  little  onion;  heap  in  shells 
of  egg  plant,  put  lump  of  butter  on  top  and  bake  for  15  min- 
utes. — Hazel  Hofer. 


23 


MEMORANDA 


SALADS  AND  SALAD  DRESSING 

Carrot  Salad 

Pare  5  medium-sized  carrots,  put  through  fine  grinder, 
mix  with  cooked  or  French  salad  dressing  and  serve  on  let- 
tuce leaf.  Celery  or  tomatoes  ground  with  the  carrots  make 
a  good  salad.  — Mrs.  Hofer. 

Easter  Salad 

Take  hard  boiled  eggs,  shell  them  while  warm  and  press 
into  shape  of  apple  with  finger  and  thumb;  paint  with  fruit 
coloring  to  resemble  apple;  put  clove  in  one  end  and  piece  of 
watercress  with  leaf  in  other.  Serve  with  mayonnaise  or 
French  dressing.  — Mrs.  T.  R.  Brown. 

Tomato  Jelly  Salad 

One-half  can  tomatoes,  l/2  teaspoonful  salt,  2  bay  leaves, 
y$  teaspoonful  pepper,  y*  small  onion,  1-3  box  gelatine,  1-3 
cup  cold  water,  2  tablespoonsful  lemon  juice;  simmer  first  5 
ingredients  15  minutes,  dissolve  the  gelatine  in  the  cold  water, 
and  strain,  add  lemon  juice,  put  in  molds;  serve  on  let- 
tuce leaves  with  mayonnaise,  putting  a  ball  of  cottage  cheese 
on  the  side  of  each  plate.  — Mrs.  Mac  Bride. 

Lemon  Gelatine  Salad 

Make  lemon  gelatine  according  to  directions;  mould  in 
flat  dish;  when  jellied  cut  into  squares,  serve  on  lettuce 
leaves  with  spoonful  of  mayonnaise  on  top  of  each.  Beside 
each  square  of  gelatine  on  each  plate  place  two  dried  prunes 
stuffed  with  halves  of  walnuts. 

Beet  and  Celery  Salad 

Boil  beets,  scoop  out  centers,  leaving  beets  cup-shaped. 
To  the  removed  portion  add  tender  stalks  of  celery  and 
radishes  chopped  fine;  season  and  moisten  with  mayonnaise; 
fill  the  beets  with  the  mixture;  serve  on  lettuce  leaves;  top 
with  spoonful  of  mayonnaise;  garnish  with  rings  of  radishes. 

— Mrs.  F.  J.  Perry. 

25 


Mushroom  Salad 

Mix  equal  parts  of  canned  mushrooms,  diced  celery,  nuts 
and  stuffed  olives  with  mayonnaise;  serve  on  lettuce  leaves 
with  spoonful  of  mayonnaise  on  top  of  each. 

— Mrs.  Perry. 

Tongue  Salad 

The  small  end  of  a  cold  boiled  tongue,  1  small  cup  of 
chopped  nuts,  1  small  cup  of  chopped  celery,  not  too  fine,  2 
hard  boiled  eggs,  a  little  celery  salt  and  pepper;  mix  with  a 
mayonnaise  dressing;  serve  on  a  lettuce  leaf. 

— Mrs.  H.  L.  Putnam. 

Combination  Salad 

Small  bunch  celery,  ^  pound  stoned  dates  and  Vz  pound 
nuts,  chopped  fine.  Mix  with  pulp  of  3  grapefruit.  Add 
mayonnaise.  — Mrs.  F.  W.  Fahs. 

Cabbage  and  Pepper  Salad 

Shredded  cabbage  and  minced  peppers  mixed  with 
French  dressing  makes  a  good  salad. — Mrs.  F.  W.  Fahs. 

Veal  Salad 

Take  cold  stewed  or  roast  veal,  chop  coarsely  and  add  1 
bunch  celery  cut  in  small  pieces,  ^  cup  English  walnuts  or 
almonds  chopped;  mix  all  with  a  mayonnaise  dressing  and  you 
have  a  salad  equal  to  chicken,  with  less  expense  and  trouble. 

— Mrs.  M.  G. 

Almond  Salad 

One  pound  almonds,  blanched,  1  ten-cent  box  marshmal- 
lows  (cut  in  several  pieces),  1  medium-sized  can  sliced  pine- 
apple, cut  in  small  pieces;  mix  with  this  dressing:  5  egg  yolks, 
%  cup  water,  y2  cup  vinegar,  1  tablespoon  sugar,  1  tablespoon 
butter,  1  teaspoon  mustard,  1  teaspoon  salt,  1  teaspoon  corn 
starch;  cook  until  thick  in  a  double  boiler;  when  cold  add  J4 
pint  cream,  whipped  stiff.  Mix  with  the  salad. 

— Mrs.  Belle  Neely. 

Appetizer 

Squares  of  tomatoes  mixed  with  a  white  fish  and  celery 
and  soaked  in  a  French  dressing.  Serve  on  lettuce  leaves. 

—Mrs.  G.  W.  Russell. 

26 


Cottage  Cheese  Salad 

Slice  ripe  tomatoes  on  lettuce  leaves;  in  center  place  ball 
of  cottage  cheese  and  pour  over  a  spoonful  of  salad  dressing 
made  by  thinning  a  heaping  teaspoonful  peanut  butter  with 
juice  of  y^  lemon  and  a  little  hot  water  and  pinch  of  salt. 

— Mrs.  A.  Y.  Soule. 

Fruit  Salad 

Two  apples,  peel  and  cut  in  cubes,  2  bananas  sliced,  4 
slices  of  pineapple,  cut  in  cubes,  1  pear,  peel  and  slice,  1  small 
bunch  celery,  cubed,  l/2  cup  chopped  nuts,  8  marshmallows; 
mix  all  together  with  mayonnaise  and  serve  on  lettuce  leaves. 

Mayonnaise 

One  egg,  beat  until  light,  then  add  salad  oil,  drop  by 
drop,  beating  all  the  time  until  egg  begins  to  thicken;  then 
add  juice  of  one  lemon,  J4  teaspoon  salt,  pinch  of  paprika, 
then  salad  oil  until  thick.  — Mrs.  Thos.  Brown. 

Combination  Salad 

Two  cups  chopped  cabbage,  J4  cup  minced  celery,  l/t  cup 
minced  apple,  3  soda  crackers  rolled  fine;  toss  and  mix  and 
dress  with  cream  dressing  or  mayonnaise. 

— Mrs.  Stevenson. 

Fancy  Salad 

One  lettuce  leaf,  1  slice  pineapple  (hole  in  center);  cut 
pieces  of  pimiento  peppers  to  represent  poinsettia  leaves  and 
arrange  on  pineapple;  put  yellow  mayonnaise  dressing  in  cen- 
ter. — Mrs.  Geo.  E.  Haney. 

Tomato  Oyster  Salad 

Cut  off  top  of  medium-sized  tomatoes,  remove  seeds  and 
fill  with  the  following:  Scald  oysters  in  their  own  liquor 
until  they  begin  to  ruffle  and  stir  so  that  every  part  may  be- 
come cooked.  Remove  from  fire  and  drain;  sprinkle  with  salt 
and  pepper  and  mix  with  a  few  spoonsful  of  vinegar.  Set  in 
a  cool  place.  At  serving  time  mix  with  crisp  celery  and 
mayonnaise  dressing.  — Mrs.  Tait. 

Lima  Bean  Salad 

One  pint  cooked  lima  beans,  1  shredded  onion,  3  hard 
boiled  eggs;  mix  with  either  a  boiled  dressing  or  mayonnaise. 

—Mrs.  Tait. 

27 


Salmon  Salad 

One  can  salmon,  4  hard  boiled  eggs,  Vz  pound  grated 
cheese,  5  or  6  pickles  (chopped),  3  tablespoonsful  vinegar,  l/* 
teaspoonful  salt,  1  teaspoonful  mustard.  Mix  all  with  butter 
size  of  walnut.  This  requires  no  salad  dressing. 

—Mrs.  Tait. 

Tomato  Cheese  Salad 

Spread  a  layer  of  Blue  Hill  chili  cheese  between  two 
slices  of  tomato  and  place  spoonful  of  mayonnaise  on  top. 
Serve  on  lettuce  leaf  with  garnish  of  olives. 

— Mrs.  Perry; 

Raw  Carrot  Salad 

Put  carrots  through  food  chopper,  grind  fine;  mix  with 
this  1  can  of  Campbell's  Tomato  Soup;  mould  in  custard  cups 
and  turn  out  on  lettuce  leaf  with  spoonful  of  mayonnaise  on 
top  of  each.  — Mrs.  Perry. 

Pineapple  Celery  Salad 

Take  equal  parts  of  pineapple  cubes,  diced  celery,  54  cup 
mayonnaise  and  J4  CUP  °f  whipped  cream.  Serve  on  lettuce 
leaf  with  spoonful  of  mayonnaise  mixed  with  whipped  cream 
on  top.  — Mrs.  Perry. 

Salad  Suggestions 

Equal  quantities  of  fresh  pears  and  thinly  sliced  cucum- 
bers on  lettuce  leaves  served  with  mayonnaise. 

Fresh  or  canned  peas  and  pecan  nuts.  Serve  with  mayon- 
naise on  lettuce  leaves. 

String  beans  and  sliced  tomatoes;  serve  on  lettuce  leaves 
with  French  dressing.  — Mrs.  Mac  Bride. 

Serve  canned  pimientoes  on  lettuce  leaves  with  mayon- 
naise. 

Cold  macaroni  and  sliced  celery;  mix  with  mayonnaise; 
serve  on  lettuce  leaves. 

Make  a  plain  lemon  jelly,  add  oranges,  bananas  and  pine- 
apple; put  in  molds;  serve  with  mayonnaise  on  lettuce  leaves. 

— Mrs.  Mac  Bride. 

Scoop  out  the  inside  of  fresh  firm  tomatoes;  mix  what 
you  have  taken  out  with  bread  crumbs,  salt  and  Vz  dozen 
white  grapes,  skinned  and  seeded,  to  each  tomato;  fill  the  hol- 
low in  each  tomato  with  the  mixture;  place  mayonnaise  on 
top.  Serve  on  lettuce  leaves.  — Mrs.  Mac  Bride. 

28 


Log  Cabin  Salad 

Four  bananas,  peeled  and  cut  lengthwise.  Place  in  orange 
juice  %  hour,  on  ice;  arrange  log  cabin  style  on  individual 
plates  with  lettuce  leaf;  fill  center  with  red  and  white  cherries 
or  green  grapes  and  red  cherries;  pour  over  fruit  dressing, 
made  as  follows:  Three  tablespoons  sugar,  and  juice  of  1 
lemon;  stir  until  sugar  is  melted;  add  3  tablespoons  orange 
juice;  cool  on  ice  before  serving.  — Hrs.  Lockwood. 

Mayonnaise  Dressing  Without  Oil 

Beat  the  yolks  of  3  eggs  and  add  1  teaspoonful  corn 
starch,  ^  teaspoonful  of  mustard,  1  teaspoonful  salt,  1  cup  of 
milk,  YT.  cup  of  vinegar  and  a  small  lump  of  butter.  Place  over 
fire  and  heat  until  thick.  — Miss  Cox. 

Sour  Cream  Salad  Dressing 

One  cup  sour  cream,  2  tablespoonsful  vinegar,  1  heaping 
teaspoonful  mustard,  J4  teaspoonful  salt,  1  tablespoonful 
sugar,  2  eggs,  well  beaten.  Stir  constantly  while  cooking. 

—Mrs.  Tait. 

Salad  Dressing 

Yolk  of  fresh  egg,  4  tablespoons  olive  oil,  1  tablespoon 
vinegar,  J^  tablespoonful  salt;  beat  quickly  with  egg  beater. 
Put  all  in  bowl,  set  in  ice  water.  — Mrs.  R.  C.  Barrett. 

Fruit  Salad  Dressing 

One  orange,  juice  and  rind  (none  of  the  white);  Yt 
lemon,  juice  and  rind,  1  cup  sugar,  1  tablespoon  flour;  mix 
flour  and  sugar  and  add  lemon  and  orange,  then  add  1  cup 
boiling  water,  and  boil  until  smooth.  Before  using  above,  it 
is  improved  by  addition  of  1  cup  cream  whipped  stiff,  and 
both  whipped  well  together.  — Mrs.  E.  J.  Ruenitz. 

Salad  Dressing  for  Sliced  Pineapple  or  Fruit  Salad 
(For  Twelve  Persons) 

Juice  of  3  small  oranges,  juice  of  2  lemons,  yolks  of  3 
eggs,  1  cup  sugar.  Cook  in  double  boiler  until  thick;  when 
cold  mix  with  twice  the  quantity  of  whipped  cream  and  10 
cents  worth  of  marshmallows  cut  in  small  pieces.  Beat  well 
and  let  stand  1  hour  before  serving. 

—Mrs.  J.  P.  Holland. 

29 


French  Salad  Dressing 

One  tablespoon  olive  oil,  1     tablespoon     Worcestershire 
sauce,  juice  of  Yz  lemon,  thoroughly  beaten  together. 

— Mrs.  Ford. 

Boiled  Salad  Dressing 

One-half  cup  sugar,  1  teaspoonful  each  of  mustard,  salt, 
tard,  1  teaspoonful  flour,  1  teaspoonful  sugar,  1  egg  (well 
beaten);  mix  all  together  and  boil  slowly,  stirring  slowly,  un- 
til it  thickens;  set  away  to  cool,  and  when  ready  to  use  add 
a  little  sweet  cream,  salt  and  pepper,  to  suit  taste. 

—Mrs.  S.  T.  Allen. 

Cooked  Salad  Dressing 

One-half  cup  vinegar,  %  cup  water,  y2  teaspoonful  mus- 
corn  starch  and  flour,  J4  teaspoon  pepper,  1  cup  of  cream  or 
canned  milk,  2  beaten  eggs;  heat  and  add  1  cup  of  vinegar. 
Bring  to  a  boil;  when  cooking  add  butter  size  of  a  walnut. 
Whipped  cream  can  be  added  for  fruit  salad  and  less  sugar 
when  using  for  meat  salad.  — Mrs.  Mac  Bride. 


30 


MEMORANDA 


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MEMORANDA 


DESSERTS 

Apple  Custard  Pie 

One  cup  of  milk,  yolks  of  2  eggs,  3  or  4  grated  apples, 
small  spoon  of  melted  butter,  Vz  cup  of  sugar,  nutmeg  to 
flavor,  small  pinch  of  salt;  bake  in  one  crust;  make  a  frost- 
ing with  the  whites  of  eggs  and  2  spoons  of  sugar;  brown 
delicately.  — Mrs.  Arthur  B.  Shaffner. 

Boston  Pie 

One  cup  of  cranberries  cut  in  halves,  ^  cup  of  raisins, 
1  cup  sugar,  2  level  tablespoons  of  flour  (Sperry  Drifted 
Snow),  1  teaspoon  of  vanilla  and  a  piece  of  butter.  Rub  flour 
and  sugar  together,  pour  1  cup  of  boiling  water  over  all. 
Bake  between  2  crusts.  — Mrs.  Franklin. 

Chocolate  Pie 

Mix  and  bring  to  a  boil  1  cup  milk,  %  cup  sugar,  large 
tablespoon  of  chocolate  and  a  piece  of  butter  the  size  of  a 
walnut.  Mix  together  2  egg  yolkes,  1  tablespoon  of  flour,  a 
little  milk  and  a  pinch  of  salt  ;stir  this  into  the  boiling  mix- 
ture and  when  the  whole  is  boiling  turn  into  the  baked  crust. 
Beat  the  2  whites,  add  1  tablespoon  sugar,  put  on  top  of  pie 
and  brown  in  oven.  — Mrs.  Forrest  Casey. 

Cream  Pie 

Scald  1  full  pint  milk,  3  rounding  tablespoons  sugar,  1 
tablespoon  butter,  2  tablespoons  corn  starch,  3  egg  yolks,  1 
teaspoon  flavoring;  sprinkle  salt;  mix  together  with  a  little 
cold  milk,  and  add  to  the  scalded  milk;  cook  a  minute  or 
two;  put  in  a  crust  and  bake.  Make  frosting  of  the  3  whites, 
beaten;  add  two  tablespoons  powdered  sugar,  flavor,  spread 
on  top,  put  in  oven  and  brown.  — Mrs.  J.  O.  Knighten. 

Lemon  Pie 

Two  and  one-half  cups  powdered  sugar,  7  eggs;  beat 
whites  stiff,  then  pour  yolks  onto  beaten  whites  and  beat  all 
together;  juice  of  3  lemons  and  grated  rind  of  1  lemon,  but- 
ter size  of  an  egg,  melted;  mix  all  together  well;  put  into  un- 
baked crust  and  bake  slowly.  Makes  1  very  large  or  two 
small  pies.  —Mrs.  Hogeboom. 

33 


Custard  Pie 

Three  eggs,  well  beaten,  y?.  cup  sugar,  1  teaspoon  vanilla, 
1  pint  milk,  pinch  of  salt;  bake  with  1  crust. 

— Mrs.  J.  M.  Howe. 

Nut  Mince  Pie 

One  cup  walnuts,  2  cups  apples  cut  fine,  YT.  cup  vinegar, 
^2  cup  watef  or  fruit  juice,  Vz  cup  sugar,  1  cup  raisins,  ^ 
teaspoon  each  cinnamon,  allspice,  cloves  and  salt;  the  spices 
and  sugar  are  mixed,  then  add  all  other  ingredients.  This 
amount  makes  two  pies.  — Mrs.  Hutchison. 

Orange  Cream  Pie 

Beat  thoroughly  the  yolks  of  2  eggs  with  ^  cup  sugar, 
add  1  heaping  tablespoon  flour  (Sperry  Drifted  Snow),  1 
even  tablespoon  corn  starch,  dissolved  in  milk;  pour  into  1 
pint  boiling  milk  and  cook  until  thickened;  let  cool  and  flavor 
with  extract  of  orange;  pour  into  a  baked  crust;  beat  whites 
of  eggs  to  a  stiff  froth,  add  l/2  cup  sugar,  flavor  with  orange; 
spread  on  top;  brown  in  oven.  — Mrs.  J.  M.  Howe. 

Raisin  Pie 

One  and  one-half  cups  raisins,  y2  cup  sugar,  1  cup  water, 
1  tablespoon  corn  starch,  dissolved  in  l/2  of  the  water;  cook 
until  a  little  thick,  then  add  juice  and  grated  rind  of  1  lemon. 
Bake  with  2  crusts.  — Mrs.  Hutchison. 

Strawberry  Pie 

Two  eggs  well  beaten,  1  cup  cream  (small),  Yz  cup  sugar, 
good  measure,  1  tablespoon  flour  (Sperry  Drifted  Snow),  1 
box  or  more  of  berries.  — Mrs.  E.  J.  Ruenitz. 

Sour  Cream  Pie 

One  cup  sour  cream,  1  cup  sugar,  yolks  2  eggs,  J4  tea- 
spoon cinnamon,  J4  teaspoon  cloves;  bake  in  1  crust;  use 
whites  of  eggs  for  meringue.  — Nellie  M.  Schultz. 

Rhubarb  Pie 

i , 

Two  cups  rhubarb,  cut  in  pieces,  1  cup  sugar,  1  egg,  2 
tablespoons  each  of  butter  and  flour  (Sperry  Drifted  Snow), 
Y%  teaspoon  lemon  juice.  — Mrs.  L.  E.  Rowe. 

34 


Lemon  Pie 

Juice  and  a  little  of  the  grated  rind  of  1^  lemons,  1  cup 
sugar,  heaping,  yolks  of  3  eggs  and  white  of  1,  1^  table- 
spoo  f'\l  (large)  corn  starch,  butter  size  of  walnut,  water  1^4 
cups;  bake  slowly  in  crust.  Make  meringue  of  remaining  egg 
whites  beaten  stiff,  folding  in  2  tablespoonfuls  sugar.  Cool 
pie  before  putting  on  meringue.  — Mrs.  Winget. 

Squash  Pie 

Cook  hubbard  squash  and  put  through  a  collander;  for 
each  pie  take  1  cup  squash,  y2  cup  sugar,  1  teaspoonful  each 
of  cinnamon,  cloves  and  salt,  IVz  cups  rich  milk,  1  large  (or 
2  small  eggs,  well  beaten.  Mix  thoroughly  and  bake  with 
under  crust  in  a  moderate  oven.  — Mrs.  S.  T.  Allen. 

Tartoni 

One  pint  rich  cream,  1  dozen  macaroons,  }4  cup  sugar, 
YZ  cup  water,  3  eggs.  Boil  sugar  and  water  until  it  threads, 
beat  yolks  and  whites  of  eggs  separately,  very  light.  Mix, 
then  add  hot  sugar,  gradually  beating  with  egg  beater  until 
thick  as  cream;  cool;  add  1  teaspoon  vanilla  when  ready  to 
freeze  ,and  1  pint  cream  whipped  stiff.  Roll  macaroons  fine; 
put  y2  in  bottom  of  3-pint  mould.  Add  tartoni  preparation; 
put  rest  of  crumbs  on  top  and  freeze.  Let  stand  4  hours. 

— Mrs.  Hermon. 

Baked  Apple  Dumplings 

Rich  biscuit  dough  rolled  almost  as  thin  as  pie  crust; 
peel  and  remove  core  of  small  apples  and  fill  apples  with 
sugar;  wrap  in  dough;  lay  in  pan  well  buttered,  smooth  side 
up,  with  small  piece  of  butter  on  top  of  each;  sprinkle  sugar 
over  them  and  turn  in  1  cup  boiling  water.  Bake  in  moderate 
oven  24  hour.  They  are  fine  plain  or  served  with  cream. 

— Mrs.  Barton. 

Sponge  Pudding 

One-half  cup  flour  (Sperry  Drifted  Snow),  Y2  cup  sugar, 
1  pint  milk;  mix  sugar  and  flour  with  a  little  milk,  heat  re- 
mainder of  milk,  stir  in  flour  and  sugar;  boil  until  it  thickens, 
add  YA.  cup  butter;  separate  5  eggs;  stir  hot  mixture  into  the 
beaten  yolks,  beat  whites  very  stiff,  add  last.  Put  in  pan  •• 
water,  bake  30  or  40  minutes.  To  be  eaten  with  sweet  creamT 

-J.  C. 

35 


Apple  Snow 

One  cup  sugar,  white  of  1  egg,  2  apples,  grated;  beat  Y* 
hour.  — Nellie  M.  Schultz. 

Orange  Charlotte 

One-third  box  gelatine,  1-3  cup  cold  water,  1-3  cup  boil- 
ing water,  1  cup  sugar,  juice  1  lemon,  1  cup  orange  juice  and 
pulp,  whites  of  3  eggs;  pour  cold  water  on  gelatine,  let  stand 
5  minutes,  then  add  boiling  water.  When  dissolved  add 
lemon  and  orange  juice  and  let  cool.  When  it  begins  to  set 
add  beaten  whites  of  eggs;  beat  and  pour  into  moulds  lined 
with  sections  of  orange.  With  3  yolks  make  a  soft  custard, 
using  3  tablespoons  sugar,  \y2  cups  milk,  1  teaspoon  vanilla 
and  a  pinch  of  salt;  pour  this  oved  the  charlotte  when  ready 
to  serve.  — Mrs.  T.  H.  Powell. 

Brown  Betty 

One  cup  bread  crumbs  (center  of  dry  loaf),  2  cups 
chopped  tart  apple,  y2  cup  sugar,  1  tablespopnful  butter,  1 
small  teaspoonful  cinnamon.  Put  in  baking  dish,  alternating 
layers  of  apples  and  crumbs  with  butter  and  cinnamon  on  top 
layer;  bake  slowly  24  hour  in  covered  dish.  Uncover  for  last 
15  minutes.  Serve  warm  or  cold,  with  cream  or  without. 

— Miss  Jeanette  Hammer. 

Poor  Man's  Pudding 

One  cup  brown  sugar,  1  cup  sour  milk,  1  cup  raisins,  1 
cup  flour  (Sperry  Drifted  Snow),  1  teaspoonful  soda  dissolved 
in  a  little  hot  water;  steam  3  hours. 

Lemon  Sauce 

One  cup  sugar,  1-3  cup  butter,  1  lemon  juice  and  grated 
yellow  rind,  1  egg,  3  tablespoons  of  boiling  water;  beat  but- 
ter and  sugar  together  until  creamy,  then  add  egg,  well 
beaten,  then  lemon,  and  lastly  boiling  water;  keep  in  double 
boiler  until  time  to  serve  so  as  to  keep  it  hot. 

— Mrs.  Maud  Berg. 


; 


Black  Pudding 

Two  cups  chopped  light  bread,  y2  cup  chopped  suet,  y2 
p  molasses,  1  egg,  1  cup  raisins,  1  cup  sweet  milk,  l/2  tea- 
oon  of  soda,  l/2  teaspoon  powdered  cloves,  1  teaspoon  cin- 
namon, a  pinch  of  salt  and  mace;  steam  2  hours.    Serve  with 
hot  sauce.  — Mrs.  H.  L.  Putnam. 

36 


Ambrosia 

One  rounded  tablespoon  of  gelatine,  dissolved  in  *4  cup 
water;  stir  over  fire  until  dissolved;  remove  from  fire  and 
add  yz  cup  cold  water,  whites  of  4  eggs,  add  a  little  salt  and 
beat  until  very  stiff;  pour  cool  gelatine  over  beaten  whites 
and  beat  all  together  thoroughly;  add  1  cup  granulated  sugar, 
1  teaspoon  almond  flavor,  divide  mixture  into  3  equal  parts, 
color  1  part  pink  and  spread  over  bottom  of  moulding  dish; 
sprinkle  with  chopped  walnuts,  then  spread  the  part  to  be 
left  white,  and  sprinkle  with  more  nuts;  then  color  the  re- 
maining part  green  and  put  on  top;  allow  to  harden  and 
serve  in  slices  as  brick  ice  cream,  with  cream  or  custard  dress- 
ing. — Mrs.  G.  W.  Russell. 

Delicious  Bread  Pudding 

One  cup  of  ground  bread  crumbs  soaked  in  1  pint  milk, 
1  cup  of  ground  walnuts,  ^  cup  of  raisins,  2  tablespoons  but- 
ter (melted),  2  tablespoons  sugar,  */2  teaspoon  baking  pow- 
der, 2  eggs,  beaten  separately;  bake  slowly  in  moderate  oven 
20  minutes;  serve  hot  with  caramel  sauce. 

—Mrs.  O.  V.  Pratt. 

Soft  Custard 

Two  cups  milk,  3  egg  yolks,  ^  cup  sugar,  J4  taspoon  salt, 
y^  teaspoon  vanilla;  heat  milk  in  a  double  boiler;  mix  the 
egg  yolks  with  sugar  and  salt;  pour  hot  milk  over  this  mix- 
ture and  return  to  double  boiler  and  cook  until  custard  coats 
spoon,  stirring  constantly;  strain  and  flavor.  If  custard 
curdles  pour  in  cold  dish  and  beat  vigorously  with  Dover 
egg  beaten.  — Mrs.  P.  F.  Hill. 

Chocolate  Pudding 

One  pint  milk,  1  egg,  3  tablespoons  each  of  sugar  and 
grated  chocolate  and  2  tablespoons  corn  starch,  beaten  to- 
gether, and  stirred  into  milk  just  before  it  boils.  It  is  im- 
proved by  adding  nuts.  — Mrs.  Myrtle  Hutchison. 

Dessert  Crumb  Torte 

One  cup  dates  cut  in  two,  ^  cup  English  walnuts  cut  in 
large  pieces,  4  tablespoons  bread  crumbs,  small  teaspoon 
baking  powder  in  the  bread  crumbs,  3  eggs  beaten  separately, 
Vz  cup  sugar;  mix  fruit,  sugar  and  bread  crumbs,  fold  in  eggs, 
the  whites  beaten  stiff,  last;  bake  in  slow  oven  about  20  min- 
utes. Serve  with  whipped  cream.  — Mrs.  Schuster. 

37 


Cup  Custard 

One  quart  scalded  milk,  4  to  6  eggs,  y2  cup  sugar,  54  tea- 
spoonful  salt,  grating  of  nutmeg.  Mix  eggs  slightly,  stir  in 
sugar  and  salt,  then  slowly  the  hot  milk;  when  sugar  has  dis- 
solved pour  into  cups.  Grate  nutmeg  over  each  cup;  set  cups 
in  pan  of  hot  water  and  bake  in  moderate  oven  until  a 
pointed  knife  inserted  in  custard  comes  out  clean. 

—Mrs.  P.  F.  Hill. 


Caramel  Custard 

One-quarter  cup  sugar,  J^  teaspoon  salt,  2  cups  hot  milk, 
%  teaspoon  vanilla,  2  beaten  eggs.  Melt  sugar  in  smooth 
frying  pan  (without  water),  stirring  constantly  to  keep  from 
burning;  add  slowly  to  scalded  milk;  cook  until  sugar  melts; 
pour  slowly  over  the  beaten  eggs  and  flavor;  pour  in  buttered 
dish  and  bake  as  baked  custard.  — Goldie  Perkins. 

Carrot  Plum  Pudding 

One  pound  carrots,  grated,  %  pound  suet,  chopped  fine, 
8  tablespoons  flour  (Sperry  Drifted  Snow),  4  tablespoons 
sugar,  y2  pound  seeded  raisins,  J^  pound  currants,  1  teaspoon 
cinnamon,  1  teaspoon  cloves,  1  teaspoon  nutmeg,  a  pinch  of 
salt;  steam  3  hours.  This  will  serve  8  persons. 

—Mrs.  E.  B.Shaffner. 

Cottage  Pudding 

Three-quarters  tea  cup  sugar,  butter  size  of  an  egg, 
creamed,  1  egg  beaten,  ^2  cup  sweet  milk,  1  cup  flour  (Sperry 
Drifted  Snow),  1  heaping  teaspoonful  baking  powder.  Bake 
in  deep  pan  and  serve  with  comrnon  or  other  sauce. 

— Mrs.  G.  A.  Atkinson. 

Custard  Souffle 

Three  tablespoons  butter,  %  cup  flour  (Sperry  Drifted 
Snow),  1  cup  scalded  milk,  4  eggs,  1  extra  white,  %  cup 
sugar,  T/2  teaspoon  vanilla;  melt  butter,  add  flour  and  grad- 
ually hot  milk;  when  well  thickened  pour  on  to  yolks  of  eggs 
beaten  until  thick  and  lemon-colored,  and  mixed  with  sugar; 
cool  and  cut  and  fold  in  whites  of  eggs,  beaten  stiff  and  dry. 
Turn^into  buttered  pudding  dish  and  bake  from  30  to  35  min- 
utes inflow  oven;  take  from  oven  and  serve  at  once;  if  not 
served  immediately  it  is  sure  to  fall;  serve  with  hard  or 
creamy  sauce.  — Eva  M.  Russell. 

38 


Cold  Rice  Pudding 

One-half  cup  rice,  cooked  in  a  pint  warm  water,  then  add 
1  pint  milk  and  cook  a  few  minutes,  a  little  salt,  yolks  of  3 
eggs,  beaten  well  with  5  tablespoons  of  sugar  (add  this  while 
boiling);  let  it  cook  and  come  to  a  cream;  flavor;  beat  the 
whites  of  3  eggs  with  6  tablespoons  of  sugar  to  a  stiff  froth, 
flavor;  spread  on  pudding  and  brown.  Serve  cold.  Better  if 
put  on  ice.  — Iva  Blossom. 

Carrot  Pudding 

One  cup  grated  raw  carrots,  1  cup  grated  raw  potatoes, 

1  cup  sugar,  1  cup  flour  (Sperry  Drifted  Snow),  J4  cup  melted 
butter,  1  rounding  teaspoonful  soda,  1  rounding  teaspoonful 
cinnamon,  1-3  teaspoonful  cloves,  1-3  teaspoonful  salt,  ^4  tea- 
spoonful  mace  or  nutmeg,  1  cup  of  chopped  raisins  or  any 
fruit.     Steam  3  hours,  serve  with  Ohio  sauce. 

— Mrs.  Lockwood. 

Ohio  Sauce 

Cream  ^  cup  of  butter,  add  gradually  1  cup  light  brown 
sugar;  when  creamy  add  4  tablespoonfulls  of  stoned  dates 
and  2  tablespoonfulls  of  nuts  chopped  together,  %  teaspoon- 
ful of  lemon  extract.  — Mrs.  Lockwood. 

Date  Pudding 

One  cup  bread  crumbs,  1  cup  dates,  1  cup  walnut  meats, 
all  ground  fine,  1  cup  sugar,  1  egg,  well  beaten,  1  tablespoon 
milk,  a  little  salt,  one  teaspoon  baking  powder;  mix  well;  set 
dish  in  hot  water  and  bake  40  minutes  in  slow  oven.  Serve 
with  whipped  cream.  — Mrs.  H.  W.  Witten. 

Fruit  Pudding 

One  cup  nuts,  1  cup  dates,  1  cup  flour  (Sperry  Drifted 
Snow,  1  cup  sugar,  3  eggs,  1  teaspoon  baking  powder;  bake; 
cut  as  you  would  cake,  in  slices,  and  serve  with  whipped 
cream,  fruit  over  each  slice.  —  Iva  Blossom. 

Date  Pudding 

One  pound  dates,  %  pound  figs,  cut  fine,  ^A  pound  suet, 
chopped,  1  cup  brown  sugar,  J4  cup  milk,  1  cup  bread  crurribs, 

2  eggs,  salt  to  taste,  mix  well  and  steam  3  hours;  serve  hot 
with  any  preferred  sauce.     This  is  an  inexpensive  substitute 
for  plum  pudding;  is  more  easily  digested  and  quite  as  good. 

— Mrs.  Arthur  B.  Shaffner. 

39 


Date  Pudding 

One  cup  sour  milk,  2-3  cup  sugar  and  molasses,  mixed,  1 
tablespoon  melted  butter,  1  pound  of  dates,  stoned  and  cut 
fine,  2  cups  Sperry  graham  flour,  1  teaspoon  soda  and  pinch 
of  salt.  Steam  for  2  hours  and  then  put  in  oven  for  about  15 
minutes.  Serve  with  hard  sauce  or  any  pudding  sauce. 

— Mrs.  E.  E.  Olmstead. 


Steamed  Graham  Pudding 

One-half  cup  molasses,  y2  cup  sugar,  1  cup  raisins,  y2  cup 
sweet  milk,  butter  size  of  an  egg,  spice  to  taste,  ]/2  teaspoon 
soda,  2  teaspoons  baking  powder,  \y2  cups  Sperry  graham 
flour;  steam  2  hours.  — Mrs.  Hetzel. 

Lemon  Foam 

One  cup  boiling  water,  1  cup  sugar,  juice  of  a  lemon  and 
the  white  of  one  egg,  beaten  stiff,  1  large  tablespoon  corn 
starch  wet  with  cold  water.  Mix  the  water,  sugar  and  corn 
starch  together;  set  upon  stove  and  stir  until  clear,  add  juice 
of  lemon  and  beat  in  the  stiffly  beaten  white  of  egg.  Do  not 
be  afraid  to  boil  well  and  stir  constantly;  pour  into  mould. 

Sauce 

Take  yolk  of  the  egg,  stir  in  a  little  sugar  and  Y*  cup  of 
milk;  put  over  the  fire  and  stir  until  thick,  but  do  not  let  boil. 

— Mrs.  Rogers. 

Maryborough  Tarts 

Four  large,  tart  apples,  grated,  2  lemons,  juice  and  grated 
rind,  2  cups  granulated  sugar,  4  eggs  (yolks  only),  2  table- 
spoons melted  butter,  y2  grated  nutmeg,  salt.  Mix  grated 
apples,  juice  and  grated  rind  of  lemons,  sugar,  nutmeg,  salt 
and  butter  together,  then  add  yolks  of  eggs,  well  beaten;  line 
patty  pans  with  rich  pastery,  fill,  not  too  full,  with  mixture. 
Bake  in  as  hot  oven  as  for  pies.  Will  make  3  dozen. 

— Mrs.  M.  Berg. 

Raisin  Puffs 

One-half  cup  sugar,  1  egg,  y2  cup  sweet  milk,  butter  size 
of  an  egg,  2  teaspoons  baking  powder,  y2  cup  raisins,  flour 
(Sperry  Drifted  Snow);  put  in  cups  and  steam;  serve  with 
cream  and  sugar.  — Mrs.  J.  M.  Howe. 

40 


Plum  Pudding 

One  cup  suet,  cut  fine,  34  cup  of  dark  molasses,  1-3  cup  of 
sugar,  1  cup  milk,  1  teaspoon  baking  powder,  1  teaspoon  cin- 
namon, 1  cup  raisins,  1  cup  currants,  3  cups  flour  (Sperry 
Drifted  Snow),  steam  3  hours. 

Sauce 

One  cup  brown  sugar,  1  teaspoon  butter,  \y2  cups  water, 
1  tablespoon  corn  starch;  flavor  with  vanilla.  A  little  cream 
added  just  before  serving  will  improve  it. 

— Christine  Mac  Donnell. 

Spanish  Cream 

Dissolve  1/2  box  gelatine  in  1  quart  milk,  occasionally  stir- 
ring while  bringing  to  the  boiling  point,  then  stir  in  1  cup 
sugar  and  the  yolks  of  3  eggs;  have  ready  the  whites  of  the 
eggs,  beaten  to  a  stiff  froth;  flavor  the  custard  with  vanilla 
and  pour  it  at  the  boiling  point  over  the  whites  and  stir  hard. 
Let  stand  l/2  day  to  mould,  in  the  ice  chest  if  possible.  To 
be  eaten  plain  or  with  whipped  cream. — Mrs.  C.  E.  Casey. 

Cold  Cabinet  Pudding 

Soak  J4  box  gelatine  in  J4  cup  cold  water,  beat  yolks  of  3 
eggs;  boil  1  pint  milk,  add  J4  cup  sugar,  pinch  salt;  pour  in 
milk  and  cook  like  custard;  add  to  soaked  gelatine  and  strain. 
Put  a  layer  of  lady  fingers  that  have  been  soaked  in  custard 
in  bottom  of  dish,  then  layer  of  macaroons;  also  soaked  in 
custard;  continue  until  mould  is  full;  put  in  cold  place  and 
serve  with  whipped  cream.  — Mrs.  F.  B.  Wheat. 


41 


MEMORANDA 


BREAD,  MUFFINS,  BISCUITS  AND 

Brown  Bread 

One  cup  corn  meal,  1  cup  graham  flour  (Sperry  Graham), 
l/2  cup  white  flour  (Sperry  Drifted  Snow),  1  teaspoon  salt,  1 
teaspoon  soda;  mix  together  and  add  Y-I  cup  molasses,  1  cup 
milk,  sour  preferred,  raisins;  steam  2  hours;  1  pound  baking 
powder  cans  well  greased  and  filled  about  J4  full  would  be 
suitable.  — Susie  Smith. 

Breakfast  Rolls 

One  pint  bread  sponge,  1  pint  of  milk  or  water,  yz  tea 
cup  shortening,  small  cup  sugar,  1  teaspoon  salt,  flour 
(Sperry  Drifted  Snow),  enough  to  mix  a  soft  dough;  knead 
hard  and  set  in  a  cool  place  until  bed  time;  mould  into  bis- 
cuits and  put  into  pan  so  they  will  not  touch  and  let  stand 
until  morning.  Bake  in  a  quick  oven. 

—Mrs.  J.  H.  Paulin. 

Three-Day  Biscuit 

At  noon  put  a  cake  yeast  in  a  cup  of  cold  water;  at  even- 
ing stir  in  flour  (Sperry  Drifted  Snow),  to  make  a  batter.  Put 
in  large  vessel  and  let  rise  over  night.  In  morning  add  1  cup 
soft  lard,  2  cups  water,  1  cup  sugar,  1  teaspoonful  salt;  mix 
in  flour  until  it  will  not  stick  to  the  hands;  let  rise  until  night; 
pinch  off  biscuit  size  of  walnut;  if  you  like  crust  flatten  to  -/g 
inch  thick.  Let  rise  until  morning  and  bake  20  minutes.  Work 
down  remaining  dough  and  in  evening  pinch  off  more  to  rise 
for  next  morning;  keep  left-over  dough  in  cold  place,  as  it 
is  good  until  used.  — Mrs.  F.  W.  Fahs. 

Dumplings 

Two  cups  of  flour  (Sperry  Drifted  Snow),  1  cup  of  sweet 
milk,  2  teaspopnfuls  baking  powder,  1  teaspoon  salt;  boil  7 
minutes  with  lid  on.  The  secret  of  light  dumplings  is,  before 
putting  them  in,  put  in  plenty  of  cold  water  ;n  gravy  to  stop 
boiling;  then  place  dumplings.  This  gives  them  time  to  raise 
and  cook  inside.  — Mrs.  Cornelia  Bolton. 

Steam  Corn  Bread 

Two  cups  sour  milk,  2  cups  yellow  corn  meal,  1  cup 
brown  flour  (Sperry  Graham),  1  cup  molasses,  1  level  tea- 
spoon soda,  and  salt;  steam  3  hours.  — Mrs.  Copper. 

43 


Chicken  or  Meat  Pie  Crust 

Two  cups  of  flour  (Sperry  Drifted  Snow),  2  teaspoons  of 
baking  powder,  2  tablespoons  of  melted  butter,  y2  teaspoon 
salt,  1  egg,  beaten  very  light,  £4  cup  of  milk;  sift  baking  pow- 
der and  salt  with  flour,  then  add  beaten  egg,  milk  and  melted 
butter;  blend  lightly  with  a  fork.  — Mrs.  Franklin. 

Date  Bread 

One  cup  graham  flour  (Sperry  Graham),  2  cups  white 
flour  (Sperry  Drifted  Snow),  3  level  teaspoons  baking  powder, 
1-3  cup  sugar,  2  level  teaspoons  salt,  1-3  pound  dates,  chopped 
fine,  I1/!  cups  of  milk,  1  egg;  mix  all  dry  ingredients  to- 
gether, beat  egg  well,  add  milk  and  then  fold  in  dry  ingredi- 
ents; bake  45  minutes  in  slow  oven.  This  is  sufficient  for  two 
loaves.  — Mrs.  Sayles. 

Bran  Bread 

Two  cups  of  bran  (Sperry  Bran  Flakes),  \l/2  cups  graham 
flour  (Sperry  Graham),  2  cups  sour  milk,  1  teaspoonful  of 
soda,  dissolved  in  a  Title  hot  water  and  stirred  into  the  milk, 
1  large  ?poon  of  molasses,  '•  cup  of  raisins,  1  teaspoon  of 
salt;  bake  I1/-  hours  in  slow  oven. 

— C.  Belle  Champlin. 


Brown  Bread 

One  cup  wheat  flour  (Sperry  Drifted  Snow),  2  cups 
graham  (Sperry  Graham),  2  cups  corn  meal,  1  cup  molasses, 
3*/2  cups  sour  milk,  1  teaspoon  soda,  salt;  beat  all  together 
thoroughly  and  steam  4  hours,  and  bake  about  15  or  20  min- 
utes to  dry  it  a  little.  — Mrs.  G.  A.  Merrill. 

Johnny  Cake 

One-half  cup  sugar,  1  cup  flour  (Sperry  Drifted  Snow), 
1^4  cups  corn  meal,  1^4  cups  sour  milk,  1  teaspoon  soda,  1 
egg,  salt  and  last  add  J4  cup  butter. 

— Mrs.  Myrtle  Hutchison. 

Graham  Bread 

Three  cups  graham  flour  after  it  is  sifted  (Sperry 
Graham),  y2  cup  sugar,  2  cups  sour  milk,  1  level  teaspoon 
soda,  I  teaspoon  salt;  mix  and  put  in  pan;  let  rise  2  hours; 
bake  50  minutes  in  moderate  oven.  — -Mrs.  H.  C.  B. 

44 


Graham  Bread 

One  cup  sour  milk,  2  cups  graham  flour  (Sperry 
Graham),  34  cup  molasses;  fill  the  cup  with  sugar,  1  teaspoon 
soda,  salt;  good  half  cup  or  more  of  seeded  raisins  or  cur- 
rants; about  y-2.  teaspoon  baking  powder;  roll  the  raisins  in 
a  little  white  flour,  steam  1^4  hours,  then  bake  long  enough 
to  dry  off;  steam  in  baking  powder  or  similar  cans;  put  cloth 
over  top  of  steamer  before  putting  on  cover. — Mrs.  Todd. 

Graham  Bread 

Two  cups  buttermilk,  1  teaspoon  soda,  pinch  of  salt,  scant 
cup  sugar,  2  cups  graham  (Sperry  Graham),  2  cups  white 
flour  (Sperry  Drifted  Snow).  —Mrs.  Hetzel. 

Graham  Nut  Bread 

Four  cups  graham  flour  (Sperry  Graham),  2^  cups 
wheat  flour  (Sperry  Drifted  Snow),  1  cup  brown  sugar,  2 
eggs,  1  teaspoon  salt,  3  cups  sour  milk,  2  teaspoons  soda,  1 
cup  broken  walnuts. — Prize  winner  in  Chicago  Tribune. 

Nut  Bread 

One  cup  sugar,  1  cup  sweet  milk,  1  egg,  3  cups  flour 
(Sperry  Drifted  Snow),  1  cup  nut  meats,  4  teaspoons  baking 
powder,  salt;  let  rise  20  ninutes,  not  less;  bake  in  moderate 
oven.  — Mrs.  Rogers. 

Nut  Bread 

Mix  1  cupful  luke-warm,  either  oatmeal  or  cream  of 
wheat  mush  left  from  breakfast  (I  like  the  oatmeal  best),  % 
cupful  of  brown  sugar,  %  teaspoon  salt,  1  tablespoon  butter; 
then  add  ^  of  yeast  cake  dissolved  in  %  of  a  cupful  of  luke- 
warm water  and  flour  (Sperry  Drifted  Snow),  to  knead;  cover 
and  let  rise  over  night;  in  the  morning  cut  down  and  knead 
into  it  1  cupful  English  walnuts,  cut  into  pieces;  shape  into 
loaf  and  put  into  buttered  bread  pan.  Let  rise  and  bake  in 
moderate  oven.  — Mrs.  Boicourt. 

Nut  Bread 

One  cup  white  flour  (Sperry  Drifted  Snow),  2  cups 
Sperry  graham  flour,  ^2  cup  brown  sugar,  1  teaspoon  salt,  2 
teaspoons  baking  powder;  mix  together  and  with  enough  milk 
to  make  a  stiff  batter,  and  bake  40  minutes  in  a  moderate 
oven.  —Mrs.  F.  O.  Hubbell. 

45 


Salt  Raising  Bread 

Scald  a  teacup  of  sweet  milk,  stir  in  corn  meal  until  thick 
as  gruel  or  a  little  thicker;  at  noon  the  day  before  you  want 
to  bake  bread,  put  it  in  a  can,  put  on  the  cover  and  stand  it 
in  a  warm  place  until  light;  in  the  morning  take  water  as  hot 
as  can  and  not  scald,  put  in  a  pinch  of  salt,  1  of  soda,  and  a 
little  sugar,  and  the  rising,  then  stir  in  flour  (Sperry  Drifted 
Snow),  until  stiff  as  can  well  stir  with  a  spoon  and  set  to 
rise;  when  light,  which  will  be  in  a  few  minutes,  make  into 
dough  and  put  in  pans,  and  as  soon  as  light  bake  quickly. 

—Mrs.  E.  B.  Shaffner. 

Rolls 

One  cake  compressed  yeast  dissolved  in  ^  cup  lukewarm 
water;  1  pint  milk  scalded  and  cooled,  3  pints  sifted  flour 
(Sperry  Drifted  Snow),  2  tablespoons  of  sugar,  4  tablespoons 
shortening,  melted,  1  tablespoon  salt;  mix  all  ingredients 
thoroughly,  adding  yeast  last;  beat  well;  let  rise  until  quite 
light,  or  about  2y2  hours;  roll  out  and  cut  into  rolls.  Let  rise 
and  bake.  — Mrs.  J.  W.  Sedwick. 

Biscuits 

One  pint  flour  (Sperry  Drifted  Snow),  ^  pint  sour  milk, 
2  rounding  tablespoons  suetine,  1  rounding  teaspoon  baking 
powder,  1  level  teaspoon  salt,  y?.  teaspoon  soda;  sift  the  flour, 
baking  powder  and  salt  together  into  the  mixing  bowl;  dis- 
solve the  soda  in  the  milk;  heat  the  suetine  in  the  pan  you 
intend  baking  them  in,  leaving  enough  in  the  pan  to  turn  the 
biscuit  in;  make  a  hollow  in  the  flour  and  pour  in  the  milk 
and  soda  and  suetine;  mix  with  a  fork  until  stiff  enough  to 
put  on  the  bread  board;  knead  as  little  as  possible  to  make  it 
smooth  enough  to  roll.  Cut  out,  turn  in  suetine,  and  bake 
until  brown;  about  20  minutes  usually. 

—Mrs.  R.  C.  O'Haver. 

Muffins — One  Dozen 

Two  eggs,  2  tablespoons  sugar,  4  tablespoons  melted 
shortening,  J^  tablespoon  salt,  1  cup  sweet  milk,  2  cups 
graham  flour  (Sperry  Graham),  sifted,  2  teaspoons  baking 
powder,  slightly  heaping.  — Mrs.  R.  C.  Barrett. 

Baking  Powder  Pan  Cakes 

Beat  one  egg  well,  add  1  cup  cold  water,  1  teaspoon 
melted  butter  or  Crisco,  1  heaping  cup  flour  (Sperry  Drifted 
Snow),  sifted,  with  1  heaping  teaspoon  baking  powder  and 
y*  teaspoon  salt,  1  tablespoon  sugar  or  honey;  beat  well. 

—A.  Y.  Soule. 

46 


Delectable  Rice  Muffins 

One  cupful  of  boiled  rice,  1  cupful  of  sweet  milk,  2  eggs, 
well  beaten,  5  tablespoons  melted  butter,  J4  teaspoonful  salt, 
1  teaspoonful  sugar,  3  teaspoonfuls  baking  powder,  1^  cup- 
fuls  of  flour  (Sperry  Drifed  Snow),  mixed  into  soft  batter; 
stir  lightly  and  thoroughly  and  drop  into  hot  muffin  rings. 

—Mrs.  F.  J.  Perry. 

Waffles 

One  pint  sour  milk  stirred  over  night  with  nearly  a  quart 
of  flour  (Sperry  Drifted  Snow),  and  4  tablespoons  melted  but- 
ter. In  the  morning  add  a  small  teaspoon  soda  dissolved  in 
a  little  hot  water,  then  2  eggs  beaten  very  light. 

— Gertrude  Kennedy. 

Pop-Overs 

One  cup  of  flour  (Sperry  Drifted  Snow),  1  cup  of  milk, 
y^  teaspoon  salt,  2  eggs;  set  pop-over  cups  on  stove  to  heat; 
put  flour  in  bowl,  make  a  well  in  center;  drop  in  salt  and 
then  unbeaten  eggs;  add  milk,  gradually  stirring  and  widen- 
ing circles  from  center;  bake  in  buttered  muffin  pans  or 
earthen  cups  for  about  30  minutes.  — Mrs.  P.  L.  Hill. 

Muffins 

One  egg,  1  cup  of  milk,  2  tablespoons  melted  butter,  2 
tablespoons  sugar,  2  cups  flour  (Sperry  Drifted  Snow),  2  tea- 
spoons of  baking  powder;  beat  5  minutes;  bake  20  minutes. 

— Mrs.  Geo.  E.  Haney. 


MEMORANDA 


CAKES,  FILLINGS  AND  COOKIES 

Potato  Doughnuts 

Three  tablespoons  Cottolene,  ^  cup  sugar,  yolks  of  3 
eggs,  beaten  with  1  white,  1  cup  mashed  potatoes,  54  cup 
milk,  2Y2  cups  flour  (Sperry  Drifted  Snow),  3  teaspoons  bak- 
ing powder,  ^  teaspoon  each  salt  and  nutmeg. 

— Miss  Hammond. 

Cup  Cakes 

One-half  cup  butter,  1  cup  sugar,  1  cup  sour  milk,  in 
which  dissolve  1  even  teaspoon  soda,  1  cup  chopped  raisins, 
1  teaspoon  cinnamon,  lT/>  teaspoon  cloves,  a  little  nutmeg,  1 
egg,  2  cups  flour.  — Mrs.  G.  A.  Merrill. 

Cookies 

Two  cups  sugar,  1  cup  butter,  1  quart  flour  (Sperry  Drift- 
ed Snow),  2  eggs,  il/2  cup  milk,  good  measure,  2  teaspoons 
baking  powder,  1  teaspoon  vanilla,  1  teaspoon  cinnamon.  Add 
1  cup  of  raisins,  chopped  fine,  if  desired.  Roll  very  thin  and 
bake  in  quick  oven.  — Mrs.  George  E.  Haney. 

Oat  Meal  Cookies 

One  and  one-half  cups  of  sugar,  $4  cups  of  butter,  y2  cup 
of  warm  milk,  1  teaspoon  of  soda  (mixed  with  the  warm 
water),  1  cup  of  oat  meal,  1  cup  of  raisins,  2y2  cups  of  flour 
(Sperry  Drifted  Snow),  1  teaspoon  of  cinnamon,  3  eggs, 
slightly  heaping  teaspoon  baking  powder. 

— Mrs.  George  E.  Haney. 

Fine  Cookie  Recipe 

Two  cups  brown  sugar.  1  cup  butter,  2  eggs,  4  table- 
spoons sweet  milk,  1  teaspoon  soda  (dissolve  soda  in  hot 
water)  1  cup  raisins,  1  cup  nuts,  1  teaspoon  nutmeg,  1  quart  of 
flour  (Sperry  Drifted  Snow);  dough  must  be  very  stiff. 

— Mrs.  John  Bernhard. 

49 


Tea  Cakes 

Cream  together  1  cup  sugar  and  y*  cup  butter,  add  2 
eggs,  yolks  and  whites  beaten  separately,  y*  cup  sweet  milk, 

1  small  teaspoon  soda,  2l/2  cups  flour  (Sperry  Drifted  Snow), 

2  teaspoons  baking  powder,  1  cup  chopped  raisins,     1     cup 
chopped  currants,  1  cup  chopped  walnuts;  drop  in  pan  with 
teaspoon  and  bake  in  moderate  oven. 

Oat  Meal  Cookies 

One  cup  sugar,  1  cup  shortening,  1  cup  milk,  2  cups  white 
flour  (Sperry  Drifted  Snow),  2  cups  Quaker  or  rolled  oats,  1 
teaspoon  soda,  1  cup  chopped  raisins,  1  dozen  chopped  wal- 
nuts, 1  level  teaspoon  cinnamon,  1  level  teaspoon  cloves,  a 
little  salt;  add  the  rolled  oats  the  last  thing.  Drop  on  but- 
tered tins  and  bake  well.  — Mrs.  S.  T.  Allen. 

Cookies 

One  cup  sugar,  add  r/z  a  cup  sour  milk,  to  which  has  been 
added  l/2  a  teaspoonful  soda,  1  egg,  well  beaten,  1-3  cup 
shortening,  1  teaspoonful  baking  powder,  sifted  with  flour 
(Sperry  Drifted  Snow),  to  make  soft  dough;  roll  thin  and 
bake  in  hot  oven;  chopped  raisins,  dates  or  nuts  make  a  pleas- 
ing variety.  — Mrs.  Stephenson. 

Chocolate  Cookies 

Two  cups  sugar,  2  cups  flour  (Sperry  Drifted  Snow),  Yt 
cup  melted  cocoa,  1  cup  nuts,  1  teaspoon  vanilla,  1  teaspoon 
baking  powder,  4  eggs;  drop  by  spoonsful  in  pan  and  bake. 

— Iva  Blossom. 

Raisin  Cookies 

Two  eggs,  small  cup  shortening,  large  cup  sugar,  1  cup 
rolled  oats,  1  cup  chopped  raisins,  2  cups  sifted  flour  (Sperry 
Drifted  Snow),  Yt  a  cup  sour  milk,  1  teaspoon  soda,  J<£  tea- 
spoon nutmeg,  Yz  teaspoon  cinnamon;  drop  on  greased  pan 
and  bake  in  slow  oven.  — E.  L.  W. 

Oat  Meal  Cookies 

Two  cups  flour  (Sperry  Drifted  Snow),  2  cups  rolled 
oats,  2  eggs,  1  cup  chopped  nut  meats,  1  cup  chopped  raisins, 
1  teaspoon  nutmeg,  10  teaspoons  sweet  milk,  1  teaspoon  soda, 
1  cup  sugar,  $4  cup  shortening,  pinch  of  salt;  roll  thin  and 
bake  slowly.  These  will  keep  a  long  time. 

— Mrs.  Lydia  McMillan. 

50 


Cookies 

One  cup  butter,  2  cups  sugar,  5  cups  flour  (Sperry  Drift- 
ed Snow),  3  eggs,  beaten  light,  6  teaspoonsful  sour  milk, 
small  teaspoonful  soda,  dissolved  in  the  milk.  Stir  the  butter 
and  sugar  together  until  light,  then  add  eggs  and  flavoring, 
then  the  milk,  then  the  flour.  Roll  thin  and  bake  quickly. 

— Mrs.  Lydia  McMillan. 

Ginger  Snaps 

One  teaspoon  soda,  1  teaspoon  ginger,  3  tablespoons  hot 
water,  4  tablespoons  lard;  put  all  these  ingredients  m  a  cup 
and  fill  the  cup  with  New  Orleans  molasses.  Add  flour 
(Sperry  Drifted  Snow),  enough  to  roll;  cut  with  biscuit  cut- 
ter and  bake  in  quick  oven.  — E.  M.  A. 

Cookies 

Two  cups  sugar,  1  cup  shortening,  1  cup  sour  milk,  1  tea- 
spoon salt,  1  teaspoon  soda,  1  teaspoon  vanilla  or  nutmeg, 
flour  (Sperry  Drifted  Snow),  to  make  white  dough. 

— E.  M.  A. 

Hermits 

One  and  one-half  cups  sugar,  ^  cup  butter,  2  eggs,  1  cup 
sour  milk,  y*  teaspoon  soda,  1  teaspoon  cinnamon,  1  cup 
chopped  raisins,  1  cup  chopped  nuts,  2  cups  flour  (Sperry 
Drifted  Snow),  2  cups  Quaker  oats,  1  teaspoon  vanilla.  Drop 
on  buttered  pans  and  cook  with  slow  fire. 

— Mrs.  Sayles. 

Rolled  Oats  Macaroons 

One  well  beaten  egg,  Vz  a  teaspoon  melted  butter,  }4 
teaspoon  salt,  1^4  cups  rolled  oats  (uncooked);  mix  all  to- 
gether and  drop  on  buttered  pan.  Bake  in  moderate  oven. 

— Mrs.  Boicourt. 

Oat  Meal  Cookies 

One  cup  white  sugar,  ^  cup  butter  and  lard  mixed,  pinch 
of  salt,  2  eggs,  1  cup  oatmeal,  2  cups  flour  (Sperry  Drifted 
Snow),  1  teaspoon  cinnamon,  1  teaspoon  soda,  dissolved  in 
3  tablespoons  hot  water  and  let  cool,  3  tablespoons  cream, 
sweet  or  sour,  1  cup  raisins,  1  cup  nuts.  Drop  with  teaspoon 
on  to  buttered  pan  and  bake  in  moderate  oven. — E.  M.  A. 

51 


Mocha  Drops 

Two  eggs,  well  beaten,  add  gradually  1  cup  sugar  and  beat 
10  minutes;  1  cup  flour  (Sperry  Drifted  Snow),  1  teaspoon 
baking  powder;  sift  together  3  times,  add  }4  cup  boiling 
water;  bake  in  shallow  pan  %  hour.  Cut  cake  in  squares  and 
roll  in  mixture  made  as  follows:  Two  cups  powdered  sugar, 
y-2  cup  melted  butter;  mix  well  and  moisten  with  milk  enough 
to  spread  easily  over  the  squares,  then  roll  in  well  roasted 
peanuts,  ground  fine.  — Mrs.  Myrtle  Hutchison. 

Nut  Bars 

One  egg,  1  cup  medium  brown  sugar,  1  cup  chopped  Eng- 
lish walnuts,  5  level  tablespoons  of  flour  (Sperry  Drifted 
Snow),  large  pinch  of  soda,  pinch  of  salt.  Stir  all  together 
and  bake  in  moderate  oven  for  about  25  minutes;  spread 
batter  in  pans  and  cut  in  squares  when  cool. 

— Gertrude  Kennedy. 

Oatmeal  Cookies 

Two  cups  sugar,  3  cups  oatmeal,  2  cups  flour  (Sperry 
Drifted  Snow),  1  cup  seeded  raisins,  cut  in  pieces,  5  table- 
spoons sweet  milk,  1  teaspoon  cinnamon,  1  teaspoon  soda,  2 
eggs,  2-3  cup  melted  shortening.  Drop  by  tablespoonfuls  in 
greased  pan;  bake  slowly.  — Anna  Kennedy. 

Mackinaw  Cookies 

Two  cups  dark  molasses,  2  cups  brown  or  white  sugar,  1 
cup  lard,  1  cup  butter,  1  tablespoon  ginger;  put  on  stove,  let 
come  to  a  boil;  be  sure  and  let  get  cold,  then  add  ^  nutmeg, 
2  tablespoons  cinnamon,  2  tablespoons  of  soda,  dissolved  in 
1  cup  of  cold  water,  and  4  well  beaten  eggs;  flour  (Sperry 
Drifted  Snow),  enough  to  roll,  but  not  too  thin.  Bake  quick- 
ly in  hot  oven.  — Christine  MacDonnell. 

Doughnuts 

One  flour  sieve  of  flour  (Sperry  Drifted  Snow),  */2  tea- 
spoon salt,  1  tablespoon  lard,  1  teaspoon  of  soda,  1%  cups  of 
sugar,  2  large  or  3  small  eggs,  sour  milk;  sift  flour  in  bowl, 
make  a  hole  in  center  and  put  in  salt,  lard,  soda,  sugar  and 
eggs,  without  beating;  mix  with  hands  until  thoroughly 
mixed,  then  put  in  sour  milk  to  moisten;  roll  and  fry  in 
Crisco.  Fry  a  few  first  day;  put  dough  in  pan  and  cover  with 
wet  cloth  and  fry  each  day.  Keep  dough  in  cool  place. 

— Mrs.  C.  Bolton. 

52 


Nut  Patties 

Beat  1  egg  until  light,  add  gradually  1  cup  of  powdered 
sugar  and  beat  until  very  light,  add  5  tablespoons  of  flour 
(Sperry  Drifted  Snow),  1  cup  of  finely  chopped  nut  meats 
and  stir  thoroughly.  Drop  by  spoonfuls  on  greased  tins  and 
bake  in  a  quick  oven.  — Grace  H.  Paulin. 

Doughnuts 

Two  level  cups  flour  (Sperry  Drifted  Snow),  sifted  with 
Vz  teaspoon  salt,  3  le^l  teaspoons  baking  powder,  and  y2  tea- 
spoon each  of  nutmeg  and  cinnamon.  Beat  2  eggs  thorough, 
ly,  add  1  cup  sugar  and  beat  again.  Add  to  the  eggs  and 
sugar  1  cup  warm  mashed  potato  to  which  has  been  added  3 
teaspoons  shortening.  Next  add  J4  CUP  milk  to  egg  and 
potato  and  work  into  prepared  flour.  A  little  more  flour  must 
be  used  on  board,  but  the  dough  will  be  soft.  Work  lightly, 
roll  Y2  inch  thick,  and  fry  in  deep  Cottolene.  Turn  as  soon 
as  they  rise  to  the  top,  and  turn  several  times  while  frying. 
About  3  dozen.  — Maude  M.  B.  Scudder. 

Doughnuts 

One  cup  sugar,  1  cup  milk,  3  eggs,  2  heaping  teaspoons 
baking  powder;  put  eggs  in  pan,  beat  slightly,  stir  in  sugar, 
milk,  add  flour  (Sperry  Drifted  Snow),  sifted  with  baking 
powder  enough  to  enable  the  spoon  to  almost  stand  upright 
in  dough.  Drop  from  spoon  into  hot  lard  about  a  teaspoonful 
at  a  time.  When  cold  roll  in  confectioner's  sugar. 

— Mrs.  Forrest  Casey. 

Devil's  Food 

Two  cups  brown  sugar,  y2  cup  butter,  2  eggs,  beaten 
separately,  1  square  sweet  chocolate,  y2  cup  sour  milk,  % 
level  teaspoon  soda;  dissolve  chocolate  in  y2  cup  hot  water, 
1  teaspoonful  vanilla,  2  cups  flour  (Sperry  Drifted  Snow). 

— Mrs.  J.  L.  Hisey. 

Chocolate  Filling 

One  cup  sugar,  34  cup  grated  unsweetened  chocolate,  3 
tablespoons  sweet  milk,  yolk  of  1  egg;  cook  until  thick. 

— Mrs.  A.  M.  Perkins. 

Frosting 

One  cup  powdered  sugar,  butter  size  of  walnut,  \y2  tea- 
spoons warm  water,  \y2  teaspoons  cocoa;  for  plain  frosting 
leave  out  cocoa  --sd  flavor  with  vanilla. — Mrs.  A.  A.  Hyde. 

53 


Fruit  Cake 

One  cup  brown  sugar,  1  egg,  butter  the  size  of  an  egg,  1 
cup  cream,  1  teaspoon  soda,  1  teaspoon  cinnamon,  small  tea- 
spoon nutmeg,  2  cups  flour  (Sperry  Drifted  Snow),  \Yt  cups 
raisins;  this  will  make  one  good-sized  loaf. 

— Edith  M.  Austin. 

Iceing — Uncooked 

Three  cups  powdered  sugar,  2  slightly  rounding  table- 
spoons butter,  cream  well,  then  add  4  teaspoons  burnt  sugar 
and  enough  cream  to  make  thick  iceing;  sprinkle  with 
crushed  walnut  meats.  — Mrs.  Hogeboom. 

Hard  Sauce 

One  and  one-half  cups  sugar,  Vz  cup  butter,  Yi  cup  cream 
or  milk.  Formula:  Let  butter  soften,  not  melt;  beat  with 
Dover  egg  beater  in  bowl  until  stiff  and  fluffy. 

— Mrs.  Copper. 

Caramel  Sauce 

Two  cups  sugar,  2-3  cup  butter;  place  in  stew  pan  and 
boil  until  brown,  add  1^2  cups  hot  water  and  thicken  with  \l/2 
tablespoons  corn  starch,  dissolved  in  same  quantity  of  water. 

—Mrs.  O.  V.  Pratt. 

Common  Sauce 

One-half  cup  sugar,  1  tablespoonful  flour  (Sperry  Drifted 
Snow),  1  piece  butter;  add  boiling  water  and  boil  until  clear 
and  flavor  with  vanilla.  — Mrs.  G.  F.  Atkinson. 

Ginger  Bread 

One-half  cup  of  sugar,  ^  cup  of  molasses,  ^2  teaspoon 
of  salt,  nutmeg,  cinnamon,  ginger,  Yz  teaspoon  soda  in  cup 
of  hot  water,  ^  cup  melted  lard,  1  egg,  \y2  cups  flour  (Sperry 
Drifted  Snow).  — Gertrude  Kennedy. 

Spice  Nut  Cake 

One  cup  brown  sugar,  Yz  cup  shortening,  Yt  teaspoon 
each  of  cinnamon,  cloves  and  nutmeg,  1  cup  sour  milk,  1  level 
teaspoon  soda,  1^4  cups  flour  (Sperry  Drifted  Snow),  1  egg 
creamed  with  the  sugar  and  butter,  1  cup  nuts,  Yt  cup  raisins; 
bake  in  layers  and  put  together  with  boiled  icing. 

— Mrs.  Schuster. 

54 


Cream  Cakes 

One  cup  cream,  1  cup  sugar,  1  teaspoon  salt,  3  eggs, 
leaving  out  1  white  if  you  wish  to  frost  cakes,  2  cups  flour 
(Sperry  Drifted  Snow),  2  teaspoonsful  baking  powder,  1 
tablespoonful  vanilla.  Beat  cream  stiff  with  Dover  egg  beat- 
er, beat  in  the  salt  and  sugar,  add  1  egg  at  a  time,  without 
beating  separately;  stir  in  flour  and  vanilla  with  spoon;  bake 
in  small  cake  tins.  — M.  M.  H. 


Coffee  Cakes 

One  egg,  beat  it,  add  %  cup  sugar,  beat  it;  ^  cup  sour 
cream,  beat  it;  add  l]4  cup  sifted  flour  (Sperry  Drifted  Snow), 
1  teaspoon  baking  powder,  pinch  of  salt,  pinch  of  soda,  and 
beat  thoroughly.  The  virtue  of  this  lies  in  beating  each  in- 
gredient thoroughly.  Spread  in  pie  tin,  melted  butter  and 
sugar  and  cinnamon  over  top.  Let  stand  about  10  minutes 
and  bake.  — Grace  H.  Paulin. 


Angel  Cake 

One  cup  of  egg  whites,  \y$  cup  of  granulated  sugar,  1 
cup  flour  (Sperry  Drifted  Snow),  %  teaspoon  cream  tartar, 
y2  teaspoon  vanilla  extract;  sift  flour  3  times,  measure,  set 
aside,  add  cream  tartar  to  eggs  and  whip  until  very  stiff,  add 
sugar  and  fold  in,  then  flavor  and  fold  it  lightly  through. 
Put  in  moderately  hot  oven  and  here  you  must  use  judgment. 

Brodtorte 

(Alm'ond  Cakes) 

Six  eggs,  l/2  pound  powdered  sugar,  2  ounces  grated  rye 
bread,  4  ounces  grated  almonds,  2  ounces  citron,  cut  in  small 
pieces,  y2  wine  glass  of  water,  l/2  grated  rind  of  lemon,  salt, 
1  teaspoonful  baking  powder.  Mix  grated  bread,  sifted  with 
baking  powder,  add  nuts,  spices  and  salt-  beat  yolks  of  eggs 
with  sugar;  add  water  lastly;  add  whites  beaten  stiff;  bake  in 
slow  oven  1  hour.  — Mrs.  M.  Berg. 

Spice  Cake 

One  and  one-half  cups  of  sugar,  y2  cup  butter,  1  egg,  % 
teaspoon  of  cloves,  J4  teaspoon  of  allspice,  1  teaspoon  of  cin- 
namon; cream  all  together,  then  add  1  cup  sour  milk,  in  which 
dissolve  a  level  teaspoon  of  soda,  2l/2  cups  of  flour  (Sperrv 
Drifted  Snow);  raisins  and  nuts  can  be  added.  Bake  in  2 
layers  and  frost  with  white  icing. — Christine  MacDonald. 

55 


Sunshine  Cake 

Six  eggs,  1  medium  glass  flour  (Sperry  Drifted  Snow), 
1*4  glasses  of  granulated  sugar,  1  scant  teaspoon  cream  of 
tartar,  1  pinch  of  salt,  2  teaspoons  lemon  juice,  1  teaspoon 
grated  lemon  rind  or  a  teaspoon  lemon  or  orange  extract. 
Sift  flour  with  cream  of  tartar  and  salt  6  times;  sift  sugar  and 
put  it  back  in  sieve;  separate  eggs  beat  yolks  to  thick  cream, 
put  in  lemon  juice  and  flavor;  beat  whites  to  stiff  froth,  beat 
sugar  into  this  a  little  at  a  time,  then  add  yolks  to  whites, 
sift  in  flour  and  fold  in  whites  of  eggs  slowly.  Bake  from  40 
to  45  minutes.  Don't  grease  pan.  — Ruth  Brown. 

Potato  Cake 

One  cup  potatoes,  boiled  and  mashed  fine,  2  cups  sugar, 
1  cup  butter,  4  eggs,  2  cups  flour  (Sperry  Drifted  Snow),  ^ 
cup  milk,  4  tablespoons  grated  chocolate,  2  tablespoons  bak- 
ing powder,  1  teaspoon  cloves,  1  teaspoon  cinnamon  and  nut- 
meg, 1  cup  walnuts;  J^  recipe  makes  3  layers  and  full  recipe 
makes  5  layers.  —Mrs.  E.  S.  Campbell. 

Old-Fashion  Ginger  Bread 

One-half  cup  brown  sugar,  fill  cup  up  with  molasses;  1 
scant  cup  spur  milk,  5  tablespoons  melted  shortening,  y2 
tablespoon  ginger,  1  teaspoon  cinnamon,  y2  teaspoon  cloves, 
1  level  teaspoon  soda,  1  egg.  Start  with  1  teacup  flour 
(Sperry  Drifted  Snow),  with  soda  sifted  in,  add  enough  flour 
to  make  a  very  soft  batter;  bake  in  slow  oven. 

— Mrs.  Hogeboom. 

Burnt  Sugar  Cake 

Beat  Y-2  cup  of  butter  to  a  cream,  gradually  add  1%  cups 
sugar,  then  the  yolks  of  2  eggs,  1  cup  of  sweet  milk,  2  cups 
of  flour  (Sperry  Drifted  Snow),  4  teaspoonsful  of  burnt  sugar, 
1  teaspoon  vanilla,  ^  cup  flour;  beat  the  2  whites  of  eggs 
well,  put  2  teaspoons  baking  powder  on  the  beaten  whites 
and  fold  into  cake;  beat  for  5  minutes.  To  burn  sugar  put  1 
cup  sugar  in  iron  frying  pan  over  fire,  let  burn  until  black, 
then  add  enough  water  to  make  a  thick  syrup.  This  makes 
enough  syrup  for  several  cakes.  — Mrs.  Hogeboom. 

Chocolate  Filling 

Two  cups  powdered  sugar,  free  from  lumps,  butter  size 
of  an  egg,  4  teaspoons  cocoa,  4  tablespoons  hot  water,  2  tea- 
spoons vanilla.  Beat  to  a  cream.  Don't  cook. 

— Susie  Smith. 

56 


Apple  Sauce  Cake 

One  and  one-half  cups  apple  sauce,  1}4  cups  sugar,  !*/£ 
cups  butter,  1  egg,  1  teaspoon  cinnamon,  Vz  teaspoon  cloves, 
^teaspoon  allspice,  \Yz  teaspoons  soda,  2  cups  flour  (Sperry 
Drifted  Snow),  2  cups  raisins.  This  recipe  makes  a  large 
cake.  The  apple  sauce  must  be  cool  before  being  used. 

— Mrs.  Rogers. 

Newport  Cake 

One-quarter  cup  butter,  1  cup  sugar,  ^  cup  milk,  2J4 
level  teaspoons  baking  powder,  sifted  with  1  2-3  cups  flour 
(Sperry  Drifted  Snow),  2  eggs,  well  beaten,  1  teaspoon  flavor- 
ing; cream  butter  and  sugar,  add  beaten  eggs,  then  milk  and 
prepared  flour  alternately;  then  flavoring.  Beat  thoroughly 
and  bake  in  layers. 

Buttermilk  Spice  Cake 

One  cup  sugar,  54  cup  butter,  1  cup  buttermilk,  1  cup 
chopped  raisins,  1  rounding  teaspoon  soda,  1  level  teaspoon 
each  of  nutmeg,  cloves  and  cinnamon,  2  cups  flour  (Sperry 
Drifted  Snow),  measured  before  sifting;  sift  with  the  flour  the 
soda  and  spices.  — Mrs.  H.  E.  Howe. 

Soft  Ginger  Bread 

One  and  one-half  tablespoonsful  butter,  heaping;  ^  cup 
of  brown  sugar,  2  eggs,  1  cup  of  molasses,  2  cups  of  flour 
(Sperry  Drifted  Snow),  1  cup  of  hot  water,  1  tablespoonful 
of  soda  (put  in  the  hot  water),  1  teaspoonful  of  cinnamon,  y2 
teaspoonful  of  ginger,  1  teaspoonful  of  allspice;  melt  butter 
and  add  sugar,  eggs,  molasses,  flour  containing  the  spices, 
then  the  hot  water  and  soda;  baking  powder  may  be  substitut- 
ed for  the  soda  if  desired.  Bake  in  moderate  oven. 

— Mrs.  Geo.  E.  Haney. 

Chocolate  Raisin  Cake 

One  egg,  1  cup  sugar,  1-3  cup  butter,  1  cup  seedless 
raisins  (cooked  in  enough  water  to  have  1  cup  of  water  left 
over),  2  cups  flour  (Sperry  Drifted  Snow),  into  which  sift 
1  teaspoon  cream  of  tartar,  1  tablespoon  cocoa,  1  teaspoon 
cinnamon,  1-3  teaspoonful  ground  cloves,  1  teaspoon  soda  in 
raisin  water  ;add  last  1  teaspoon  vanilla  and  raisins  dredged 
slightly  with  flour.  Bake  in  2  layers.  Filling:  One  cup 
powdered  sugar,  2  tablespoons  cocoa;  mix  to  right  con- 
sistency with  milk  or  cream.  — Mrs.  Dalmazzo. 

57  " 


Cinnamon  Drop  Cakes 

One-half  cup  butter,  1  cup  sugar,  2  eggs,  y2  cup  milk,  2 
cups  flour  (Sperry  Drifted  Snow),  4  level  teaspoons  baking 
powder,  2  level  teaspoons  cinnamon;  cream  butter  and  sugar, 
add  well  beaten  eggs;  sift  dry  ingredients  and  add  to  mixture, 
alternating  it  with  the  milk.  Bake  in  well  greased  gem  pans. 

—Mrs.  E.  E.  Olmstead. 

German  Coffee  Cake 

Two  eggs,  1  cup  sweet  milk,  2  large  tablespoons  butter, 
3  large  tablespoons  sugar,  y2  teaspoon  salt,  3  cups  flour 
(Sperry  Drifted  Snow),  2  teaspoons  baking  powder;  spread  on 
buttered  tins;  over  this  sprinkle  the  following:  Four  table- 
spoons sugar,  2  tablespoons  flour,  1  tablespoon  butter,  1  table- 
spoon cinnamon.  — Mrs.  Young. 

Good  Dark  Cake 

Boil  for  5  minutes  1  cup  brown  sugar,  1  cup  water  and 
y2  cup  lard;  let  this  cool;  add  1  cup  nuts,  1  cup  raisins,  1  cup 
dates,  1  cup  white  sugar,  3  cups  flour  (Sperry  Drifted  Snow), 

1  teaspoon  baking     powder,  y2     teaspoon     each     cinnamon, 
cloves  and  nutmeg,  1  level  teaspoon  soda,  dissolved  in  a  lit- 
tle hot  water,  a  pinch  of  salt;  no  eggs.      — Mrs.  Copper. 

Devil's  Food 

Two  cups  brown  sugar,  y2  eup  sour  milk,  1  teaspoon  soda, 
y2  cup  boiling  water,  2  eggs,  unbeaten,  3  tablespoons  cocoa, 

2  cups  flour  (Sperry  Drifted  Snow),  1  teaspoon  vanilla,  cream 
butter  and  sugar;  add  the  sour  milk,  in  which  has  been  mixed 
the  soda,  then  the  boiling  water,  the  unbeaten  eggs,  and  the 
vanilla;  beat  well.    Mix  the  cocoa  with  the  sifted  flour;  bake 
in  2  layers,  and  put  together  with  chocolate  icing. 

Icing — 3  tablespoons  butter,  3  squares  of  melted  bitter 
chocolate,  3  cups  powdered  sugar,  sifted,  6  tablespoons  coffee, 
vanilla;  knead  butter  into  sugar,  add  hot  coffee  and  melted 
chocolate;  beat  well;  add  vanilla  and  cool.  Always  soft  and 
creamy.  — Mrs.  John  P.  Holland. 

Jam  Cake 

One-half  cup  butter,  creamed  with  1  cup  of  sugar;  add 
y2  cup  of  jam  or  jelly,  2  eggs,  well  beaten,  y2  cup  sour  milk, 
1  level  teaspoon  soda,  2  cups  flour  (Sperry  Drifted  Snow); 
bake  in  2  layers  and  put  together  with  boiled  frosting. 

— Mrs.  Lockwood. 

58 


Eggless,  Butterless,  Milkless  Cake 

Two  cups  brown  sugar,  1  cup  water,  %  cup  lard,  ll/t  cup 
raisins,  pinch  of  salt,  1  teaspoon  each  cinnamon,  cloves  and 
nutmeg;  put  together  in  pan  and  boil  3  minutes;  when  cool 
stir  in  1  teaspoon  soda,  dissolved  in  hot  water;  add  2  cups 
flour  (Sperry  Drifted  Snow),  sifted  with  1  teaspoon  baking 
powder.  Bake  in  slow  oven.  — E.  M.  Austin. 

Jelly  Roll 

Two  eggs,  1  cup  sugar,  1%  cups  hot  water,  2  spoons  bak- 
ing powder,  and  flavoring.  Beat  eggs  together  very  thorough- 
ly, add  sugar,  then  flour,  which  has  been  sifted  with  the  bak- 
ing powder  5  times;  add  hot  water  and  extract;  bake  in  mod- 
erate over,  turn  on  to  damp  cloth,  spread  with  jelly  and  roll 
while  hot.  —Mrs  .Copper. 

Mahogany  Cake 

One  egg,  1  cup  of  sugar,  ^  cup  of  sour  milk,  1  teaspoon 
of  soda,  2  grated  bars  of  chocolate,  1  cup  of  flour  (Sperry 
Drifted  Snow),  }4  cup  of  butter,  l/2  cup  of  boiling -water,  1  cup 
of  chopped  nuts,  1  teaspoon  of  vanilla  extract. 

—Mrs.  G.  W.  Russell. 

Luncheon  Cake 

Two  cups  flour(  Sperry  Drifted  Snow),  ^  teaspoon  salt, 
2  rounded  teaspoons  baking  powder;  mix  thoroughly,  then 
rub  in  2  tablespoons  butter;  beat  1  egg  light  and  mix  with  2-3 
cup  of  sweet  milk;  moisten  the  flour  with  this  and  beat  well. 
Spread  the  soft  dough  y2  inch  thick  on  a  buttered  baking 
pan;  pare  apples,  cut  in  l/2  inch  slives  and  arrange  on  top  of 
cake,  with  core  side  down.  Press  them  lightly  into  the 
dough  and  sprinkle  with  about  2  tablespoons  of  sugar  and 
sprinkle  over  them  ground  cinnamon.  Bake  in  quick  oven 
about  25  minutes.  Good  served  with  any  simple  sauce  flav- 
ored with  cinnamon.  — Mrs.  Dalmazzo. 

Potato  Flour  Cake 

Four  eggs,  1  cup  sugar,  l/2  cup  potato  flour,  1  level  tea- 
spoon baking  powder,  flavoring;  beat  whites  and  yolks  sep- 
arately, a  little  salt  in  each,  addj^  the  sugar  to  whites  and  YZ 
to  yolks;  beat  yolks  3  minutes;  sift  baking  powder  with  flour; 
bake  in  2  layers;  line  pans  with  oiled  paper;  bake  in  slow 
oven.  Filling:  juice  of  1  orange,  2  tablespoons  melted  but- 
ter, powdered  sugar  to  thicken.  — Mrs.  Wertz. 

59 


Ribbon  Cake 

Three-quarters  cup  flour  (Sperry  Drifted  Snow),  2  cups 
white  sugar,  1  cup  sweet  milk,  2%  cups  flour,  whites  of  5  eggs 
or  3  whole  eggs  well  beaten,  3  teaspoons  baking  powder. 
Make  3  layers.  Fruit  part:  Add  to  remainder  of  above  % 
cup  chopped  raisins  or  currants,  J4  cup  molasses,  J4  cup  flour, 
l/2  teaspoon  baking  powder,  spice  to  taste.  Make  2  layers. 
Place  light  on  dark  alternately,  with  boiled  frosting  between. 

—Mrs.  Todd. 

Easy  Sponge  Cake 

Beat  3  eggs  1  minute,  add  \l/2  cups  sugar  (beat  5  min- 
utes), add  1  cup  flour  (Sperry  Drifted  Snow),  beat  1  minute, 
Yz  cup  cold  water,  add  another  cup  flour,  in  which  stir  2  tea- 
spoons baking  powder.  Beat  1  minute.  Bake  slowly. 

— Mrs.  C.  E.  Casey. 

Sponge  Cake 

Three  eggs,  1  cup  sugar,  1  cup  flour  (Sperry  Drifted 
Snow),  sifted  several  times,  1  teaspoon  baking  powder,  5 
tablespoons  hot  water;  beat  yolks  in  mixing  bowl  until  very 
light  shade,  gradually  adding  the  sugar,  then  alternate  the 
flour  and  hot  water,  beating  constantly.  Last  add  the  beaten 
whites  of  the  eggs,  on  which  has  been  sprinkled  the  baking 
powder;  fold  this  in  carefully  and  turn  into  a  sponge  cake 
tin  to  bake.  Do  not  light  gas  until  a  few  minutes  before  plac- 
ing cake  in  oven.  Bake  slowly  for  40  minutes. 

— C.  Belle  Champlin. 

Snow  Cake 

One-half  cup  butter,  1  cup  sugar;  beat  well  together;  y2 
cup  milk,  l/2  teaspoon  salt,  2  cups  flour  (Sperry  Drifted 
Snow),  measured  after  sifting,  1  rounded  teaspoon  baking 
powder,  whites  of  4  eggs  beaten  to  soft  froth.  Sift  baking 
powder  and  flour  together  3  times.  Beat  until  smooth. 

— Mrs.  Young. 

Sour  Cream  Cake 

Cream  1  cup  sugar  and  y2  cup  butter,  add  1  yolk  of  egg, 
well  beaten,  1  cup  sour  cream,  2  cups  flour  (Sperry  Drifted 
Snow),  and  1  level  teaspoon  soda,  sifted  together  3  times,  Yt 
teaspoon  salt,  add  beaten  white  of  egg,  1  teaspoon  vanilla. 
Makes  good  layer  or  loaf  cake.  — Mrs.  Hogeboom. 

60 


Nut  and  Raisin  Loaf 

One  egg,  1  cup  sugar,  1  cup  milk,  3  cups  flour  (Sperry 
Drifted  Snow),  Vz  teaspoon  salt,  4  level  teaspoons  baking 
powder,  1  cup  chopped  nuts,  */2  cup  chopped  raisins;  mix  and 
let  stand  35  minutes;  put  in  oven  and  bake  1  hour. 

— Mrs.  Samuel  P.  Morse. 

Boiled  Cake 

One  cup  sugar,  1  cup  water,  1  cup  raisins,  2  squares 
Baker's  Chocolate,  grated,  */2  teaspoon  cloves,  ^  teaspoon 
cinnamon,  */2  cup  butter  (scant),  salt;  put  these  ingredients 
into  a  saucepan  and  let  them  come  to  the  boiling  point  slow- 
ly; allow  to  boil  a  few  minutes,  then  remove  from  fire.  When 
cool  (not  cold)  sift  1  cup  of  flour  with  one  level  teaspoon  of 
soda,  stir  well,  then  sift  another  cup  of  flour  (without  soda), 
stir  well  again  and  bake  in  a  slow  oven  from  45  minutes  to 
1  hour.  This  also  makes  an  excellent  pudding  when  served 
warm  with  a  sauce.  — Mrs.  E.  J.  Bradshaw. 

Blackberry  Jam  Cake 

One  cup  sugar,  2-3  cup  butter,  1  2-3  cups  flour  (Sperry 
Drifted  Snow),  4  eggs,  1  nutmeg,  grated,  1  level  teaspoon 
soda,  4  tablespoons  sour  cream,  1  cup  blackberry  jam,  1  tea- 
spoon alspice,  2  teaspoons  cinnamon;  put  all  together,  stir 
slowly  until  mixed  well;  do  not  beat. 

— Mrs.  E.  S.  Campbell. 

Icing 

Three-quarters  cup  pulverized  sugar,  1  teaspoon  cocoa, 
wet  with  strong  coffee  to  consistency  to  spread  easily;  add  4 
drops  vanilla.  _ 

Mocha  Filling 

Three  cups  powdered  sugar,  butter  size  of  2  eggs,  6  tea- 
spoons cocoa,  6  tablespoons  strong  hot  coffee,  3  teaspoons 
vanilla.  Beat  to  a  cream.  For  2  layers.  — Susie  Smith. 


61 


MEMORANDA 


CHEESE  AND  EGG  DISHES 

Rice  and  Eggs  with  Cheese  Sauce 

Butter  a  heavy  baking  dish  and  cover  bottom  wUh  a  l/t 
inch  layer  of  boiled  rice;  cover  with  a  layer  of  hard  boiled 
eggs,  sliced;  sprinkle  with  salt  and  paprika  and  moisten 
well  with  cheese  sauce;  cover  this  with  another  layer  of  rice 
twice  as  thick  as  the  first;  add  a  layer  of  sliced  eggs,  salt  and 
paprika;  add  plenty  of  sauce  and  cover  with  a  generous  layer 
of  buttered  crumbs;  bake.  To  make  the  sauce  melt  2  table- 
spoons butter  \l/2  tablespoons  flour  (Sperry  Drifted  Snow), 
iy2  cups  milk;  when  it  boils  add  */2  cup  mild  cheese,  grated, 
and  a  rather  high  seasoning  of  salt  and  pepper. 

— Eleanor  Wertz. 

Rice  and  Cheese 

Butter  baking  dish  and  put  layer  of  steamed  rice;  dot  with 
butter  and  sprinkle  with  thin  shavings  of  cheese;  pepper  and 
salt  and  repeat  until  desired  amount  is  used.  Pour  milk  to 
y2  depth  of  bake  dish  and  cover  with  buttered  cracker 
crumbs  and  bake  until  cheese  melts.  — Mrs.  P.  F.  Hill. 

Corn  Cheese 

One  cup  yellow  corn  meal  to  full  quart  boiling  water, 
stirring  meal  gradually  into  water;  add  1  large  onion,  cut 
fine,  and  cook  for  an  hour  or  more;  cut  ~Vz  pound  cheese 
(eastern  preferred),  fine,  and  add  a  few  minutes  before  taking 
up,  stirring  in  well;  salt  to  taste.  Chopped  olives  are  also 
an  addition.  Serve  hot  or  cold.  If  the  mush  is  made  a  little 
thinner  it  is  fine  served  on  toast  like  rarebit. 

—A.  Y.  Soule. 

Plain  Omelette 

One-half  dozen  eggs,  beaten  separately;  beat  whites  quite 
stiff;  mix  with  1  tablespoonful  milk  for  each  egg;  salt  and 
pepper;  pour  into  a  hot  buttered  skillet  and  bake  in  oven  un- 
til set  and  brown;  fold  over  and  serve  immediately. 

—Mrs.  Tait. 

Eggs  a  la  Martin 

Six  eggs,  YT.  pint  white  sauce;  put  ~Vz  the  sauce  in  baking 
dish;  break  the  eggs  in;  put  in  balance  of  sauce;  cover  with 
grated  cheese;  put  in  oven  until  cheese  is  melted. 

63 


An  Omelette  that  Will  Not  Fan 

Cook  an  even  teaspoonful  of  £prn  starch  in  a  teaspoonful 
of  butter  until  smooth,  adding  salt,  pepper  and  a  cup  of  milk; 
when  it  is  thick  remove  from  fire;  beat  2  eggs,  add  to  the 
corn  starch  and  pour  into  a  well  buttered  omelette  or  frying 
pan.  Cook  in  the  usual  way.  — Lulu  Dalmazzo. 

Cheese  Pudding 

Cut  bread  J4  inch  thick  and  cheese  J4  inch  thick;  make 
into  square  sandwiches;  line  a  pudding  dish  with  same; 
beat  3  eggs,  add  2  cups  milk,  salt  to  taste;  pour  over  and  bake 
20  minutes.  — Mrs. Martin. 

Baked  Eggs  with  Pimiento  Potatoes 

Two  cups  hot  riced  potatoes,  3  tablespoonfuls  butter,  y* 
cup  rich  milk,  1  teaspoon  salt,  2  sifted  canned  pimientoes,  6 
eggs;  beat  together  the  potatoes,  milk,  butter,  salt  and  pimi- 
entoes until  blended;  pile  on  a  buttered,  fireproof  dish;  make 
6  indentations  and  into  each  break  one  egg.  Dust  with  salt 
and  pepper  and  dot  with  batter;  bake  until  the  eggs  are  set. 

Woodchuck 

One  can  tomatoes,  1  pound  American  cheese,  2  eggs,  2 
tablespoons  butter,  salt,  pepper,  paprika;  heat  tomatoes  and 
butter  and  season  to  taste  with  salt,  pepper  and  paprika; 
then  add  cheese,  cut  into  small  pieces,  and  stir  until  thor- 
oughly melted;  when  smooth  stir  in  the  well  beaten  eggs  and 
remove  from  fire  at  once.  Serve  on  crackers  or  toast. 

—Mrs.  Will  Marks. 

Cheese  Fondue 

One  cup  scalded  milk,  1  cup  soft  stale  bread  crumbs,  % 
pound  mild  cheese,  cut  in  small  pieces,  1  tablespoon  butter, 
y2  teaspoon  salt,  3  egg  yolks  and  whites,  beaten  stiff;  mix 
first  5  ingredients,  add  yolks,  beaten  until  lemon  color;  cut 
and  fold  in  whites  of  eggs;  pour  into  buttered  bake  dishes 
and  bake  for  20  minutes  in  slow  oven.  — Mrs.  P.  F.  Hill. 

Spaghetti  With  Cheese 

To  y*  pound  of  spaghetti  add  salt  to  season,  1  large 
tomato,  1  onion  and  green  pepper,  cut  fine;  boil  about  40 
minutes  and  add  J^  pound  grated  cheese;  cook  until  cheese 
is  thoroughly  dissolved.  — Mrs.  O.  V.  Pratt. 

64 


Cheese  Souffle 

Two  tablespoons  butter,  3  tablespoons  flour  (Sperry  Drift- 
ed Snow),  "fa  cup  scalded  milk,  y2  teaspoon  salt,  few  grains 
of  red  pepper,  ^4  cup  grated  cheese,  3  egg  yolks  and  whites; 
melt  butter,  add  flour;  when  well  mixed  add  gradually  scald- 
ed milk,  pepper  and  cheese.  Remove  from  stove  and  add 
yolks  of  eggs.  Cool  mixture  and  cut  and  fold  in  beaten 
whites;  pour  into  buttered  bake  dishes  and  bake  in  slow 
oven  20  minutes.  Serve  immediately.  — Mrs.  P.  F.  Hill. 

Frivol 

One  and  one-half  cups  milk,  1  heaping  teaspoon  butter, 
J4  pound  grated  cheese;  stir  until  cheese  melts;  add  table- 
spoon of  flour  (Sperry  Drifted  Snow),  mixed  with  milk  until 
smooth;  beat  an  egg  and  whip  into  mixture.  Serve  on  toast- 
ed bread  or  chackers.  Put  dash  of  paprika  on  each  serving. 

—Mrs.  A.  R.  Hofer. 

Spanish  Spaghetti 

One  pound  spaghetti,  1  tablespoon  garlic,  chopped  fine, 
J4  pound  Oregon  cream  cheese,  J4  teacup  bacon  fryings,  1 
tablespoon  Eagle  Brand  Spanish  pepper,  1  pint  tomatoes 
(pulp);  put  spaghetti  on  and  cook  for  1  hour  with  garlic,  and 
salt  to  taste  (water  enough  to  cover  spaghetti  good);  then 
strain  and  bake  with  tomatoes,  bacon  fat  and  pepper,  1  hour, 
very  slowly;  then  add  grated  cheese  and  put  back  in  oven  to 
brown;  stir  some  of  cheese  in  and  some  on  top.  The  slower 
you  cook  this  the  better  it  is.  —Mrs.  Thos.  Brown. 

Welsh  Rarebit 

In  a  sauce  pan  melt  1  heaping  teaspoon  butter,  add  1  tea 
cup  cheese,  cut  fine,  and  2  or  3  tablespoons  cream  or  milk; 
stir  this  constantly  until  melted,  then  mix  1  beaten  egg,  pep- 
per and  salt,  and  stir  into  pan;  spread  on  slices  of  buttered 
toast  and  serve  at  once.  — Mrs.  T.  Biddel. 

Cheese  Balls 

Take  fresh  cream  cheese  and  crush  with  fork  until 
smooth;  add  enough  olive  oil  to  make  soft  enough  to  form 
into  balls,  and  paprika  to  taste.  Roll  in  chopped  walnuts. 
These  are  good  served  either  with  salad  or  placed  between 
small  crackers,  which  may  be  pressed  together  to  make  a 
sandwich.  —Mrs.  A.  R.  Hofer. 

65 


MEMORANDA 


SANDWICHES 

Fruit  Sandwiches 

One  small  head  of  lettuce,  Y2  cup  dates,  yz  cup  walnuts; 
chop  all  very  fine  and  add  a  little  salad  dressing. 

—Mrs.  J.  H.Paulin. 

Green  Pepper  Sandwich 

Equal  parts  of  green  peppers  and  cheese,  chopped  fine, 
with  a  little  salt.  Spread  on  thin  slices  bread,  then  toast 
rich  brown.  Serve  hot.  Or  use  mixture  on  brown  bread  for 
serving  cold.  —  Mrs.  Lockwood. 

Celery  Sandwich 

Chop  together  1  cup  celery,  6  stoned  olives  and  1  table- 
spoon English  walnuts;  moisten  to  a  paste  with  mayon- 
naise. —  Mrs.  Lockwood. 


Ribbon  Sandwiches 

Cut  4  slices  of  bread  Yi  inch  thick  and  butter  them  lib- 
erally with  softened  butter.  Put  salad  dressing  and  lettuce 
leaf  between  the  first.  I  mix  canned  pimiento  and  salad 
dressing  for  the  next  layer  and  cream  cheese  and  salad  dress- 
ing for  the  next.  You  then  have  a  square  of  the  4  slices,  all 
joined  together;  now  slice  it  down  in  y*  inch  or  thicker 
slices  and  you  have  a  plate  full  of  very  attractive  and  appetiz- 
ing sandwiches.  —  Mrs.  W.  H.  Paulin. 

Sardine  and  Egg  Sandwiches 

Remove  skin  and  bones  from  sardines  and  mash  to  a 
paste.  Add  an  equal  quantity  of  yolks  or  hard  boiled  eggs, 
rubbed  through  a  strainer.  Season  with  salt,  cayenne  pepper 
and  a  few  drops  of  lenion  juice;  moisten  with  olive  oil  or 
melted  butter.  —  Miss  Geller. 

67 


Tuna  Sandwiches 

One  large  can  tuna,  1  small  onion,  chopped  fine,  1  can 
pimientoes,  chopped  fine,  salt  and  pepper  to  taste;  mix  with 
mayonnaise  dressing  and  spread  between  thin  slices  of  but- 
tered bread  with  a  leaf  of  lettuce.  — Mrs.  Ray  Geller. 

Cheese  and  Olive  Sandwiches 

Spread  bread  with  cream  cheese  and  then  a  layer  of 
chopped  olives,  mixed  with  mayonnaise  dressing. 

— Miss  Geller. 

Date  Sandwiches 

Wash,  dry  and  stone  dates;  cut  in  halves  and  spread  on 
buttered  bread,  skin  side  down;  sprinkle  with  chopped  nuts 
or  grated  cheese  and  press  into  dates  with  a  knife. 

— MissGeller. 

Egg  and  Olive  Sandwiches 

Three  hard  boiled  eggs,  chopped  fine,  1  cup  ripe  olives, 
chopped  fine;  add  salt  and  pepper  and  a  dash  of  cayenne  and 
paprika;  mix  with  mayonnaise  and  spread  on  bread  with 
leaves  of  lettuce.  — Mrs.  Ray  Geller. 

Egg  Sandwich 

Two  eggs,  boiled  hard,  4  rolled  crackers,  1  teaspoon 
Heinz  Mustard,  1  teaspoon  butter,  1  tablespoonful  of  vine- 
gar; salt  and  pepper  to  taste;  mix  all  together;  add  a  little 
more  vinegar  if  it  should  be  too  dry.  — Nellie  K.  Smith. 

Olive  Sandwiches 

Chop  fine  one  large  bottle  of  stuffed  olives  and  mix  with 
it  two  packages  of  neufchatel  cheese;  add  highly  seasoned 
mayonnaise,  enough  to  moisten  and  season  well;  spread  be- 
tween buttered  sandwich  bread.  Cut  in  long,  narrow  strips. 

Pimiento  and  Cheese  Sandwiches 

One-half  can  pimientoes,  J^  pound  cheese,  ^  cup  salad 
dressing;  salt  to  taste;  chop  peppers  and  cheese  separately, 
then  mix  and  add  dressing;  spread  thinly  cut  bread  with 
the  butter  and  the  mixture.  — Mrs.  Harold  Loomis. 

Peanut  Sandwiches 

Put  the  desired  amount  of  fresh  roasted  peanuts  through 
a  meat  chopper,  moisten  well  with  mayonnaise  and  spread  be- 
tween buttered  slices  of  Boston  brown  bread. 

68 


Sardine  Sandwiches 

Remove  bones  from  sardines  and  mash  to  a  paste;  add 
to  an  equal  quantity  of  yolks  of  hard  boiled  eggs  and  a  few 
chopped  ripe  olives.  Season  with  salt  and  paprika  and  lerrton 
juice  and  moisten  with  mayonnaise;  spread  mixture  between 
thin  slices  of  buttered  bread.  —Mrs.  Will  Marks. 

Sandwiches 

Five  cent  can  of  potted  ham,  chopped  celery,  cucumber 
or  radish;  salt  and  vinegar  to  taste;  mix  with  boiled  dressing. 
Serve  on  lettuce.  —Mrs.  F.  W.  Fahs. 

Cheese  and  Nut  Sandwiches 

Chop  fine  either  pecan,  hickory  or  English  walnuts;  mix 
with  an  equal  bulk  of  neufchatel  cheese;  add  a  dash  of  pap- 
rika. — Mrs.  Tait. 

Put  English  walnuts  through  a  meat  chopper;  drain  and 
chop  an  equal  bulk  of  olive-pimientoes,  using  a  chopping 
knife  and  bowl;  mix  thoroughly  with  mayonnaise  and  spread 
between  either  white  or  cracked  wheat  bread. — Mrs.  Tait. 

Celery  Sandwiches 

Chop  fine  1  cup  celery,  J4  cup  stoned  olives,  some  Eng- 
lish walnuts;  moisten  with  mayonnaise  dressing. 

— Mrs.  Schuster. 

Nut  and  Cheese  Sandwiches 

Butter  thin  slices  of  bread,  spread  with  cream'  cheese, 
well  mixed  with  finely  chopped  w'alnut  meats;  lay  on  this  a 
tender  lettuce  leaf. 

Two  hard  boiled  eggs;  while  hot  mash  with  a  fork,  add 
1  tablespoon  of  melted  butter  while  eggs  are  hot;  1  mustard 
spoon  of  mixed  mustard,  less  if  dry;  a  dash  of  cayenne  pep- 
per, y-2.  cup  of  grated  cheese;  mix  all  to  a  paste;  makes 
enough  for  8  persons.  — Miss  Olmstead. 

Sandwich  Filling 

One  can  pimiento,  3  dill  pickles,  10  cents  worth  of  pecan 
meats;  chop  each  thing  separate;  mix  with  cream  salad 
dressing,  and  spread  between  slices  of  buttered  bread. 

— Mrs.  Belle  Neely. 

Nine  olives,  1  small  onion,  1  green  pepper,  chow-chow 
pickles,  1  cupful  grated  cheese;  chop  the  above  very  fine  and 
moisten  with  the  mustard  dressing  from  pickles. 

—Mrs.  J.  W.  Sedwick. 

69 


MEMORANDA 


CANDY 

Raisin  Fudge 

Melt  2  tablespoons  butter,  add  2  cups  sugar,  2-3  cup  milk; 
heat  to  boiling  point,  add  2  squares  chocolate;  boil  13  min- 
utes; remove  from  fire,  add  1  teaspoon  vanilla;  stir  until 
creamy.  Before  it  becomes  creamy  stir  in  2-3  cup  raisins 
and  y^  cup  nuts.  — Mrs.  T.  H.  Powell. 

Prize  Patience  Candy 

One  cup  granulated  sugar  (carameled);  add  1  cup  hot 
milk  and  2  cups  sugar;  boil  briskly  when  it  forms  a  soft  ball 
as  tested  in  a  cup  of  cold  water  remove  from  the  fire;  add  a 
piece  of  butter,  walnut  size,  and  1  teaspoon  vanilla;  beakoin- 
til  creamy;  add  chopped  nuts;  pour  on  buttered  platter,  cut 
in  squares.  Note — If  this  is  cooked  in  iron  frying  pan  it 
will  not  burn,  and  need  not  be  stirred  until  removed  from  the 
fire.  —Mrs.  F.  J.Perry. 

Divinity  Fudge 

Two  and  one-half  cups  of  sugar,  J4  cup  of  Karo,  %  cup 
of  boiling  water;  stir  well  before  putting  on  the  fire;  boil 
very  slowly  until  it  will  form  a  soft  ball  when  dropped  in 
cold  water,  then  pour  half  the  syrup  over  the  beaten  whites 
of  2  eggs;  return  the  remainder  of  the  syrup  to  the  fire  and 
boil  until  it  will  make  a  hair  at  lease  5  inches  long  and  then 
pour  into  the  other  syrup.  Do  not  stop  beating  the  whites 
after  pouring  the  syrup  on  them  until  the  mixture  becomes 
creamy.  Add  1  cup  of  nuts  or  raisins. 

— Mrs.  Geo.  E.  Haney. 

Crystallized  Orange  Peel 

Take  the  rind  of  4  oranges,  remove  any  portion  of  the 
tough  fiber  separating  the  sections,  but  leave  the  white  lin- 
ing of  the  yellow  rind.  With  scissors  cut  the  peel  in  strips 
about  y$  inch  wide,  and  not  over  1J4  inches  long.  Cover  with 
plenty  of  water  and  boil  slowly  for  ^  hour;  drain,  cover  with 
fresh  water  and  boil  slowly  for  another  ^  hour;  then  pour  off 
all  the  water,  add  a  large  cup  of  granulated  sugar,  y*  cup  of 
cold  water,  and  boil  until  the  syrup  has  been  absorbed.  Scat- 
ter on  brown  paper  to  cool  and  dry  a  little,  then  roll  in  fine 
granulated  sugar.  When  thoroughly  cold  it  will  separate 
nicely  by  rolling  well  in  the  sugar.  — Lulu  Dalmazzo. 

71 


Molasses  Candy 

Cook  2  cupfuls  of  molasses  in  a  buttered  iron  kettle  un- 
til it  forms  in  a  hard  ball  in  cold  water.  This  may  be  pulled 
just  before  it  hardens.  A  teaspoon  of  vinegar  also  may  be 
added.  —Mrs.  P.  F.  Hill. 

Nut  Candy 

One  cup  Karo  syrup,  2  cups  brown  sugar,  butter  size 
of  an  egg;  cook  slowly  until  it  forms  a  soft  ball  in  water, 
then  flavor  and  beat  until  creamy;  then  add  1  cup  chopped 
nuts  and  pour  in  buttered  pan.  — Mrs.  F.  O.  Hubbell. 

Chocolate  Fondant 

Two  and  one-quarter  pounds  sugar,  \Yz  cups  cold  water, 
54  cup  grated  chocolate,  J4  teaspoon  cream  of  tartar;  put 
water  and  chocolate  in  pan  and  heat  to  boiling  point,  then 
add  sugar  and  cream  of  tartar;  cook  to  soft  ball  stage  and 
stir  until  it  thickens.  Take  out  of  pan  and  knead  on  mixing 
board.  —Mrs.  P.  F.  Hill. 

Chocolate  Fudge 

Two  cups  of  powdered  sugar,  ^  cup  of  cream,  ^  cup  of 
ground  chocolate;  mix  thoroughly;  stir  constantly  while 
boiling;  test  by  dropping  a  little  in  cold  water;  it  should  form 
a  ball  which  can  be  handled  in  the  fingers  without  sticking; 
add  a  lump  of  butter  size  of  a  walnut,  and  1  teaspoon  of 
vanilla  just  before  taking  from  the  fire;  beat  until  soft  and 
creamy,  and  then  add  1  cup  of  chopped  nuts.  Pour  on  but- 
tered platter.  — Mrs.  George  E.  Haney. 

Butter  Taffy 

Two  cups  brown  sugar,  6  tablespoons  water,  2  table- 
spoons butter,  54  cup  chopped  nuts;  cook  sugar  and  water  to- 
gether, stirring  until  sugar  is  dissolved;  let  this  syrup  come 
to  the  boiling  point,  then  add  butter  and  boil  to  a  soft  ball 
state  (about  10  minutes);  add  nuts  and  stir  until  it  thickens 
and  pour  quickly  into  buttered  pans.  — Mrs.  P.  F.  Hill. 

Penoche 

Three  cups  white  sugar,  \y2  cups  milk,  1  cup  walnuts, 
chopped,  YI  cup  butter,  1  teaspoon  salt,  10  drops  vanilla; 
brown  1  cup  of  sugar  until  no  lumlps  remain;  add  milk  after 
being  boiled  and  2  cups  sugar.  When  this  boils  add  butter 
and  salt;  stir  constantly  and  cook  until  it  hardens  in  cold 
water;  then  take  from  fire  and  add  nuts  and  vanilla.  Beat 
until  it  begins  to  harden,  then  pour  in  buttered  pan  to  cool. 

— Mrs.  A.  M.  Perkins. 

72 


Turkish  Delight 

Two  and  one-half  cups  granulated  sugar,  %  cup  cold 
water;  bring  to  a  boil;  soak  1  box  Knox  gelatine  in  %  cup 
cold  water,  add  this  to  boiling  mixture  of  sugar  and  water 
and  boil  15  minutes;  grate  rind  of  1  lemon  and  1  orange  with 
juice;  put  this  into  the  mixture  of  gelatine,  sugar  and  water 
and  boil  again  for  5  minutes  longer;  take  off  stove  and  stir 
into  a  cold  wet  pan  and  set  away  to  cool  over  night;  cut  in 
squares  and  roll  in  powdered  sugar.  — H.  E.  Howe. 

Salt  Water  Taffy 

Two  pounds  cane  sugar,  J^  pound  butter,  }4  even  table- 
spoon salt,  2  pounds  white  corn  syrup,  1  ounce  glycerine,  2 
teaspoons  vanilla;  put  enough  water  in  ingredients  to  keep 
it  from  burning;  cook  until  breaks  crisply  in  cold  water.  Pull. 

—Mrs.  F.  W.  Fahs. 

Fruit  Cheese 

One  pound  dried  figs,  1  pound  dates,  1  pound  seeded 
raisins,  1  pound  walnut  meats;  put  through  food  chopper  and 
mix  thoroughly;  put  in  granite  lined  pan  with  waxed  paper, 
using  weight  to  press;  slice  thin  to  serve. 

— Mrs.  Emma  P.  Benton. 

Choice  Caramels 

Granulated  sugar,  2  cups;  cream,  1  cup;  Karo  Syrup,  1^4 
cups;  butter,  1  cup;  cream,  1  cup;  vanilla,  1  teaspoon;  nut 
meats,  1  cup;  cook  the  first  4  ingredients  to  boiling  vigorous- 
ly; gradually  stir  in  2  cups  cream,  but  do  not  let  boiling  stop. 
Boil  to  the  crack  stage  and  pour  into  buttered  pans. 

—Mrs.  Warren  T.  Smith. 

Stuffed  Dates 

Stone  nice,  firm  dates;  stuff  them  with  neufchatel  cheese. 

Sandwiches 

Pecan  nuts  and  cream  cheese;  mix  thoroughly  and  spread 
between  bread  slightly  buttered. 

—Mrs.  Wilmer  E.  Hogboom. 


73 


MEMORANDA 


PICKLES,  PRESERVES  AND  JELLY 

Mustard  Pickles 

Two  quarts  of  small  cucumbers,  2  quarts  of  small  white 
onions,  2  quarts  of  small  green  tomatoes,  2  heads  of  cauli- 
flower, 4  green  peppers;  place  in  separate  dishes,  sprinkle 
salt  over  them  and  cover  with  boiling  water;  let  stand  24 
hours;  remove  from  the  brine;  take  1  gallon  of  vinegar,  put 
in  onions,  let  come  to  a  boil,  then  add  cucumbers;  let  come 
to  a  boil,  then  add  tomatoes;  let  come  to  a  boil,  then  add 
the  cauliflower,  which  has  been  partly  cooked;  let  come  to 
a  boil.  Have  ready  1  quart  of  cold  vinegar,  2^  cups  of  sugar, 
1  cup  of  flour,  1  cup  of  small  ground  yellow  mustard(  Cole- 
man's  best);  mix  all  this  to  a  paste,  add  it  gently  to  the 
pickles,  let  boil  1  minute,  stirring  constantly,  or  it  will  brown; 
add  the  chopped  peppers,  remove  from  fire;  add  turmeric 
until  you  get  the  shade  you  prefer;  put  in  jars  and  seal. 

—Mrs.  F.  W.Fahs. 

Gingered  Pears 

Eight  pounds  pears,  peeled  and  cut  in  small  squares,  4 
pounds  sugar,  4  pounds  lemons,  J4  pound  preserved  ginger; 
put  sugar  on  pears  and  let  stand  2  hours;  cook  1  hour  slow- 
ly; add  ginger  and  lemons  (cut  fine),  and  cook  another  Vz 
hour;  cover  with  parafine.  — Mrs.  T.  H.  Powell. 

Chow-Chow 

One  peck  green  tomatoes,  small  size;  Y*  peck  small 
onions,  ^  peck  green  and  mango  peppers,  2  heads  cabbage, 
4  tablespoons  white  mustard  seed,  1  tablespoon  ground 
cloves,  2  tablespoons  celery  seed,  1  tablespoon  alspice,  1 
small  box  yellow  mustard,  1  pound  brown  sugar,  2  table- 
spoons turmeric;  slice  tomatoes,  salt,  pour  barely  water  over 
and  let  stand;  chop  cabbage,  tomatoes,  onions  and  peppers; 
have  1  gallon  vinegar  hot,  add  cabbage,  onion,  tomatoes;  let 
cook  a  few  minutes,  then  add  the  balance  of  ingredients  and 
salt  and  pepper  to  taste  (red  pepper  is  best);  add  turmeric 
last  of  all  for  coloring.  Seal  in  glass  jars.— Mrs.  F.  W.  Fahs. 

75 


Cold  Chopped  Pickles 

Four  quarts  chopped  green  tomatoes,  1  quart  chopped 
green  onions,  1  cup  chopped  green  peppers;  add  1  chopped 
red  pepper,  1  cup  salt,  24  cup  white  mustard  seed  (salt  draws 
out  green  juice);  put  onions  and  tomatoes  to  stand  over 
night  with  salt  over  them;  drain  a  long  time  in  the  morning. 
Add  mustard  seed  and  cover  with  sharp  vinegar;  place  horse- 
radish leaves  on  top  and  cover.  — Mrs.  P.  F.  Hill. 

Olive  Cucumber  Pickles 

Two  dozen  cucumbers  (size  for  slicing),  8  onions  a  little 
larger  than  walnuts;  slice  cucumbers  and  onions,  sprinkle 
with  1  scant  cup  of  salt;  let  stand  about  3  hours,  then  drain 
1  hour. 

Dressing 

One  quart  vinegar,  1  cup  best  olive  oil,  }4  cup  mustard 
seed,  1  large  teaspoonful  celery  seed;  mix  all  together  and 
put  in  jars;  let  stand  over  night;  if  jars  are  not  full  add  more 
vinegar.  — Lydia  McMillan. 

Ripe  Tomato  Pickles 

Three  pints  ripe  tomatoes,  pealed  and  chopped,  1  cup 
chopped  celery,  4  tablespoons  red  pepper,  4  tablespoons 
chopped  onions,  4  tablespoons  salt,  6  tablespoons  sugar,  6 
tablespoons  mustard  seed,  ^  teaspoon  cloves,  y*  teaspoon 
cinnamon,  1  teaspoon  grated  nutmeg,  2  cups  vinegar;  mix  in- 
gredients in  order  given;  put  in  stone  jar  and  cover.  This  un- 
cooked mixture  must  stand  a  week  before  using,  but  will  keep 

1  year.  —Mrs.  P.  F.  Hill. 

Relish 

One  peck  ripe  tomatoes,  4  sweet  red  peppers,  2  cups 
chopped  onions,  8  stalks  celery,  1  cup  salt,  3  cups  sugar,  1 
tablespoon  black  pepper,  2  teaspoons  cloves,  1  quart  vinegar; 
let  stand  24  hours  before  bottling. — Mrs.  E.  S.  Campbell. 

Chili  Sauce 

Eighteen  large  ripe  tomatoes,  4  large  onions,  10  chili  pep- 
pers, 4  coffee  cups  vinegar,  8  tablespoons  brown  sugar,  2 
tablespoons  salt,  2  teaspoons  ginger,  2  teaspoons  cinnamon, 

2  teaspoons  alspice,  2  teaspoons  cloves,  1  teaspoon  mustard. 
Boil  for  2  hours  or  more.  — Mrs.  Hogeboom. 

76 


Sweet  Cucumber  Pickles 

Four  pounds  large  cucumbers,  cut  in  thick  slices;  make 
a  brine  of  1  cup  salt  to  2  quarts  water;  soak  cucumbers  in  it 
3  days,  then  put  in  clear  water  for  24  hours;  boil  in  alum 
water  (1  teaspoon  alum  to  3  quarts  water),  ^  hour;  boil  in 
ginger  tea  ^2  hour  (1  teaspoon  ginger  to  1  quart  water);  take 
1  pint  vinegar,  1  pint  water,  3  pounds  sugar,  1  tablespoon 
cinnamon,  1  tablespoon  cloves;  put  spices  in  bag  and  boil 
syrup  yz  hour;  add  cucumbers  and  boil  until  clear.  Seal  in 
jars. 

Green  Tomato  Pickle 

One  peck  green  tomatoes,  12  large  onions,  2  pounds 
brown  sugar,  2  quarts  cider  vinegar,  3  teaspoons  each  of 
ground  alspice,  cloves  and  ginger;  1  tablespoon  each  of  whole 
alspice  and  black  pepper;  J4  pound  ground  mustard,  J4  tea- 
spoon red  pepper;  slice  tomatoes  and  onions  thin,  sprinkle 
each  layer  with  salt  and  let  stand  over  night,  or  12  hours; 
then  wash  and  drain  well;  add  spices  (which  should  be  in 
small  cheesecloth  bags),  and  sugar  to  vinegar;  bring  to  a 
good  boil;  add  tomatoes  and  onions  and  cook  gently  until 
tender.  — Mrs.  Wilmer  E.  Hogeboom. 

Dill  Pickles 

Soak  pickles  1  day  in  cold  water;  put  pickles  and  dill  in 
the  jars  cold;  6  quarts  vinegar,  1  quart  water,  1  pint  salt;  put 
on  stove,  let  boil;  when  boiling  pour  over  pickles  and  seal. 

— Mrs.  John  Bernhard. 

Preserved  Figs 

Make  a  syrup  of  3  cups  of  sugar  to  1  cup  of  lemon  juice 
or  vinegar;  put  in  syrup  as  many  peeled  figs  as  the  syrup  will 
cover;  cook  thoroughly,  but  take  out  figs  while  still  whole 
and  put  in  jars;  add  more  sugar  to  syrup  and  boil  until  very 
thick  and  pour  over  figs.  — Mrs.  Ford. 

Apple  Mint  Jelly 

Four  pounds  apples  (washed  and  cut  up),  1  cup  mint 
leaves  (washed  and  finely  cut);  add  mint  to  apples;  partially 
cover  with  water,  cook  until  tender  and  strain;  fa  cup  of 
sugar  to  ¥2  cup  juice;  cook  until  it  jells,  then  add  4  teaspoons 
lemon  juice;  color  delicate  green  just  before  it  sets. 

— Mrs.  Herman. 

77 


Jellied  Cranberries 

One  pint  cranberries,  2  cups  sugar,  1  pint  water;  wash, 
put  on  fire  with  water  in  covered  sauce  pan;  let  simmer  un- 
til cranberries  burst;  remove  cover,  add  sugar;  boil  20  min- 
utes without  cover.  Never  stir.  — Mrs.  F.  J.  Perry. 

Apple  Pineapple  Jelly 

Five  pounds  apples,  diced;  cover  with  water  and  cook  un- 
til tender;  strain  through  jelly  bag;  ty  cup  sugar  to  1  cup  of 
juice;  shred  1  pineapple,  cook  with  juice  until  mixture  jells. 

— Mrs.  Herman. 


Euchre  Cherries 

Soak  pitted  cherries  in  vinegar  over  night;  remove  from 
vinegar  the  next  morning;  measure  1  cup  of  fruit  to  one  cup 
of  sugar  and  let  stand  2  days,  then  can.  Do  not  heat  or  add 
anything,  but  simply  can  and  seal.  This  is  a  most  palatable 
relish  to  serve  with  hot  or  cold  roast  meats. — Mrs.  Stahl. 

Orange  Marmalade 

Six  oranges,  2  lemons,  3  quarts  water,  3  quarts  sugar; 
squeeze  the  juice  from  the  oranges  and  lemons;  run  the  rinds 
of  the  oranges  through  the  meat  chopper;  add  water  and  let 
stand  over  night;  in  the  morning  cook  for  an  hour;  add  sugar 
and  boil  for  another  hour,  when  it  will  be  thick  enough  to 
put  in  glasses.  — Mrs.  Edith  Baxter. 

Plum  Jam 

Five  pounds  blue  or  Satsuma  plums,  5  oranges,  1  pound 
walnuts,  1  package  raisins,  3  pounds  sugar;  wash  oranges, 
quarter  and  take  out  seeds,  then  cut  fine  all  the  pulp;  do  not 
use  the  skin;  cut  the  raisins  rather  small;  mix  oranges  and 
raisins,  and  the  plunts  pared,  with  the  sugar,  and  let  stand 
over  night,  then  cook  slowly  until  quite  thick;  add  walnuts, 
ground  or  cut  fine,  cook  a  little  longer,  or  until  it  jells. 

— Mrs.Todd. 

Mixed  Preserves 

Two  pineapples,  3  boxes  strawberries,  2  oranges,  1 
lemon,  8  cups  sugar;  prepare  oranges,  lemons  and  pineapple 
and  run  through  meat  grinder;  crush  strawberries;  put  fruit 
and  sugar  on  stove;  boil  25  minutes. 

— Mrs.  John  Bernhard. 

78 


Roselle  Jelly 

Four  pounds  roselle,  54  cup  sugar  to  1  cup  juice,  juice 
of  1  lemon;  clean  and  wash  roselles,  water  to  cover,  cook 
and  strain,  add  lemon  and  sugar  and  boil  until  it  jells. 

— Mrs.  Herman. 

Preserved  Pineapples 

Six  quarts  apples,  \y2  quarts  sugar,  2  quarts  water;  put 
sugar  and  water  into  preserving  kettle,  stir  over  fire  until  dis- 
solved; wash  fruit;  when  syrup  boils  skim  it  and  put  fruit  in 
and  cook  gently  until  tender.  It  will  take  from  20  to  50  min- 
utes, according  to  kind  of  apples.  — Mrs.  P.  F.  Hill. 

Mint  Jelly 

One-quarter  package  gelatine,  y±  cup  cold  water,  1  cup 
granulated  sugar,  1  cup  vinegar,  ^  teaspoon  salt,  J4  teaspoon 
paprika,  24  cup  mint  leaves;  soak  gelatine  in  ^  cup  water; 
boil  vinegar  and  sugar  5  minutes;  add  other  ingredients  and 
stir.  Use  green  coloring  to  make  desired  color. 

—Mrs.  F.  W.  Fahs. 


79 


MEMORANDA 


MISCELLANEOUS 

Fruit  Cocktail 

Dice  pineapple,  orange,  grapefruit  and  bananas;  fill  cock- 
tail glasses,  sweeten  to  taste,  pour  over  this  enough  grape 
juice  to  flavor.  Peel  and  seed  enough  grapes  to  allow  three 
to  each  glass.  Place  grapes  on  top.  Chill  and  serve. 

— Mrs.  Perry. 

Coffee  for  40  People 

1  Ib.  coffee,  2  eggs,  10  qts.  of  water;  stir  eggs  into  coffee, 
add  cold  water  until  thoroughly  moistened,  cover  with  boil- 
ing water,  boil  5  to  10  minutes  until  clear;  settle  with  cold 
water  and  let  stand  over  a  low  flame.  —  Mrs.  S.  T.  Allen. 

Chocolate  Sauce  for  Ice  Cream 

y*  cup  sugar,  y?.  cup  water,  4  ozs.  Baker's  chocolate,  Yz 
cup  cream  or  milk,  %  teaspoonful  vanilla. 

Boil  sugar  and  water  5  minutes.  Melt  chocolate  over 
hot  water,  then  add  the  syrup  to  the  chocolate,  add  vanilla 
and  let  stand  in  double  boiler  until  ready  to  serve,  then  stir 
in  milk  or  cream.  — H.  E.  Howe. 

Strawberry  Cocktail 

Slice  large  strawberries  and  cover  them  with  orange 
juice.  Serve  in  ice-cream  glasses,  or  in  orange  cups,  with 
powdered  sugar  and  shaved  ice  on  top.  — Mrs.  Sylvester. 

Lemon  Ice 

1  quart  milk,  1  pint  sugar,  juice  of  3  lemons.  When 
lemon  juice  is  put  in  milk  it  may  curdle,  but  it  will  all  smooth 
out  in  the  freezing. 

— Mrs.  Samuel  P.  Morse,  5337  Lemon  Grove. 

Pineapple  Sherbet 

1  can  grated  pineapple,  1  quart  sugar  cooked  to  a  syrup; 
pour  over  the  pineapple.  Make  a  strong  lemonade,  enough 
to  make  3  quarts  altogether;  whites  of  4  eggs  beaten  stiff 
and  put  in  when  the  sherbet  begins  to  freeze. 

— Mrs.  Herman. 

81 


Strawberry  Ice  Cream 

Sprinkle  2  cups  of  sugar  over  2  quarts  of  strawberries. 
Mash  and  let  stand  until  sugar  is  dissolved.  Turn  berries 
into  large  square  of  cheesecloth  and  squeeze  out  all  the  juice 
and  pulp  possible.  Empty  remaining  pulp  and  seeds  into  a 
pan.  Mix  well  with  about  one  pint  of  milk  and  squeeze 
again  until  perfectly  dry.  Scald  and  cool  from  1  to  2  pints 
of  cream,  as  you  happen  to  have,  and  add  to  the  prepared 
juice.  Add  sugar  to  make  very  sweet.  Freeze  in  the  usual 
way.  — Mrs.  J.  L.  Hisey. 

Croutons 

Cut  stale  bread  into  J^-inch  slices,  remove  crusts  and 
cut  bread  into  J^-inch  cubes.  Brown  in  a  hot  oven  and  serve 
with  soup.  Also  put  thin  layers  of  cheese  on  cubes  before 
baking  them.  — Miss  Goldie  Perkins. 


82 


MEMORANDA 


MEMORANDA 


THOSE  WE  PATRONIZE 


CHARLES  F.  REICHE 

ATTORNEY  AT  LAW 

343  Title  Insurance  Building 

F3563  Broadway  690 

Main  627  A3712 

FRANK    A.    JEFFERS 

ATTORNEY 

708-12  Hibernian  Building 

Home  A3636  Broadway  8247 

F.  RAY  RISDON 

ATTORNEY  AT  LAW 
209  North  Broadway  Res.  972  North  Wilton  PI. 

Home  F5898  Main  9233 

STAHL  &  SAYLES 

ATTORNEYS  AT  LAW 

534-3  5-36  Chamber  of  Commerce  Building 

C.  W.  Stahl C.  H.  Sayles 

Phone  Hollywood  2420 

R.  C.  O'HAVER 

BUILDER  OF  BUNGALOWS 

^ 201  North  Mariposa  St. 

Main  4535  25  Years  in  the 

Home  F7160  Building  Business 

HETZEL-WINGET  COMPANY 

CONTRACTORS  AND  BUILDERS 

604  Grant  Building 
VAL.  HETZEL  Res.  Wilshire  1929 


M.  A.  CASEY 

REAL  ESTATE  BUILDING,  LOANS 

LIFE,  FIRE,  ACCIDENT  INSURANCE 

Corner  Oakwood  and  Western 
Phones  56298—568382  Res.  4222  West  Second  St. 

ALL  KINDS  OF  INSURANCE 
Written  by 

A.  R.  HOFER 

Home  Phone  560211 

Samuel  D.  Wallace  Ralph  Insley 

Wilshire  2258,  59147  568192 

WALLACE  &  INSLEY 

WALL  PAPER,  PAINTING,  DECORATING 

AND  PAPER  HANGING 

113  East  Market  Street 

FRED  W.  FAHS 

Special  Agent 
AETNA  INSURANCE 

Phone  56750 

SHERMAN    ALLEN 
General  Research  and  Engineering  Company 

(Incorporated) 

CONSULTING,  MECHANICAL  AND 
MINING  ENGINEERS 

When  You  Think  INSURANCE 
Call; 

RAYMOND  Z.   FAHS,   Aetna-izer 

414  Merchants  National  Bank  Building 
Home  10247  Main  305 


FREDERIC  J.   PERRY 

Special  Agent  and  Adjuster 
ROYAL  and  QUEEN  INSURANCE  COMPANIES 

Total  Assets  Over  $122,500,000.00 
1032  to  1036  Merchants  National  Bank  Building 

All  Work  Guaranteed     Complicated  Watch  Repairing 
M.  P.  GARDNER 

JEWELER 

4409  WEST  SECOND  STREET 

Western  and  Manhattan  Place 
Jewelry  Made  to  Order      Old  Gold  and  Silver  Bought 

SUNSET  HOME 

Wilshire  560506 

5899  560434 

HOFFMAN  GROCERY  CO. 
Buy  and  Sell  for  Cash 
Therefore  Sell  for  Less 

FOUR  DELIVERIES  DAILY 

Two  Stores 
203-5  Western  Ave.  6608  Hollywood  Blvd. 

Phone  Hollywood  1143  Home  56393  or  568405 

THE  WILSHIRE  GROCERY 

MALLMANN  BROS. 

FANCY  AND  STAPLE  GROCERIES 

FRESH  MEATS  AND  VEGETABLES 

135  South  Western  Avenue 

Home  558019  Sunset  Hollywood  32 

LEININGER  &  MILLER 

GROCERIES,  PROVISIONS,  FLOUR 
FEED  AND  FUEL,  FRUITS  AND  VEGETABLES 
Meat  Market  in  Connection  558  Western  Ave. 


Ed.  S.  Campbell  W.  C.  Ward 

CAMPBELL  &  WARD 
Hardware   and   Plumbing 

Builders'   Supplies,   Tools,   Woodenware 

Stoves,  Tinware,  Paints,  Oils,  Glass,  Etc, 

Special  Attention  Given  to  Plumbing,  Electrical 

Bicycle  and  General  Repair  Work 

PHONE  ORDERS  SOLICITED 

Home  51745  2718  WEST  SEVENTH  ST. 

Sunset  Wilshire  1332  Near  Hoover  St. 

THE    "EVER-READY"    DRUG  CO. 

PRESCRIPTION  EXPERTS 

Wyeth's  Vanilla  Extract  Compound,  4-oz.  bottle  25c 
Free  Quick  Motor  Delivery      Western  Ave.  at  Second 

WESTLAKE  PHARMACY  No.  2 

147  South  Western  Avenue, 
EXCLUSIVE  AGENTS  for  EASTMAN  KODAKS 

Main  5138  Home  52141  or  A6125 

W.  W.  GROOM 

Ninth  Street  Pharmacy 

Corner  Ninth  and  Figueroa  Streets 

Geo.  J.  Zie^ler  Home  560143 

ZIEGLER'S  GARAGE 

STORAGE  AND  EXPERT  REPAIRING 
611  Western  Avenue — North 


Home  56766  GEO.  W.  SCHUSTER 

Wilshire  727  Proprietor 

Western  Avenue  Plumbing  and  Repair  Co. 

JOB  PLUMBING  A  SPECIALTY 

BICYCLES  AND  REPAIRING 

GLAZING  SHEET  METAL  WORK 

180  South  Western  Avenue 

Wilshire  5553  Home  56231 

HERRIN   &  WARREN 

BUILDERS'  HARDWARE 
House  Furnishing  Goods,  Paints,  Oils,  Crockery,  Etc. 

267  SOUTH  WESTERN  AVENUE 

Hollywood  1437  Home  56127 

J.  Q.  SPOONER,  Manager 

SPOONER  HARDWARE  CO. 

BUILDERS'  HARDWARE 
Tools,  Cutlery,  Stoves,  Gas  Ranges,  Paints  and  Oils,  Bath 

Room  Supplies 

TIN,  ALUMINUM  AND  GRANITE  WARE 
Corner  Second  Street  and  Western  Avenue 

Phone  560177  Geo.  Funk,  Prop. 

WILSHIRE  NURSERY 

ROSE  BUSHES  AND  FERNS  A  SPECIALTY 

FERTILIZER  FOR  SALE 

131  South  Western  Avenue 

The  Oldest  and  Largest  Savings  Bank  in  the 
Southwest 


SAVINGS        COMMERCIAL       TRUST 

Fifth  and  Spring  Sts.  First  arid  Spring  Sts. 


Main  8836  Home  A4824 

PANAMA  MOTOR  OIL 

A  SUPERIOR  PENNSYLVANIA  PRODUCT 
2624  Santa  Fe  Avenue  A.  Y.  Soule 


How  About  a  Nice  Big  Juicy  Red  Apple?? 

When  you  want  the  best  ask  your  grocer  for 

HOOD  RIVER  OREGON  BLUE 

AND 

RED  DIAMOND  BRAND 

They  have  flavor,  quality  and  dependable  pack. 

Buy  them  by  the  box  and  eliminate  the 

HIGH  COST  OF  LIVING 


Compliments  of 


Pacific  Baking  Co. 

When  ordering  Bread  or  Cake  from  your  grocer, 
be  sure  to  specify  the  following: 


BREADS 

Holsum  Holsum  Jr. 

Whole  Wheat  Vienna 

Kleen  Maid  French 

Holsum  Raisin          Clean  Crust 
Health  Bread  Finger  Rolls 

Holsum  Bran  Bread?rench  Rolls 


Holland  Toast 

German  Toast 

Sweibach 

Empress 

Cracked  Wheat 

Graham 

Rye 


Parker  House  Rolls 
Holsum  Biscuit 
Napkin  Rolls 
German  Rolls 
Buns 
Pan  Rolls 


CAKES 

Silver  Slice 
Spanish 
Devil's  Joy 
Sunset  GOLD 
Maple  Nut 
Holsum  Fruit 
California   Nuget 


CRITICAL  COOKS   USE 

BEN-HUR  QUALITY  PRODUCTS 


BECAUSE  OF  THEIR 
PURITY     —     FLAVOR     —     STRENGTH 


When  in  Need  of  Millinery  call  at 

"THE  BAND  BOX" 

We  Aim  to  Please  in  Style  and  Prices 
MRS.  L.  A.  JORDAN 

4410  West  Second  Street 

"Cleanliness  Is  Next  to  Godliness" 

It  Is  Easy  to  Be  Clean  if  You  Patronize 

THE  CROWN  LAUNDRY  &  CLEANING  CO. 

Lowest  Prices — Highest  Grade  Work 

Phones:  South  945,  Home  23068 

Home  560175  Wilshire  6315 

HOBART  GROCERY 
LITTLE  FORD  MARKET 

4167-4169  West  Second  Street 

\  BARBER    SHOP 

THREE  CHAIRS 
4407  West  Second  St.  New't  Hamilton,  Prop. 


REAL  ESTATE  EXCHANGED 
CALIFORNIA,  EASTERN  AND  NORTHERN 

JOHN  P.  HOLLAND  COMPANY 

342-43  Title  Insurance  Building 
Home  F3563  Los  Angeles  Broadway  690 

J.  L.  LOYE,  Prop. 

WILSHIRE  BARBER  SHOP 

FIRST-CLASS  WORK 
Special  Attention  to  Children 

4408  West  Second  Street 
Between  Western  Ave.  and  Manhattan  Place 

LAUNDRY  AGENCY 

Wilshire  95  Home  56271 

A.  B.  McNEELY 

GROCER  -  BUTCHER  -  BAKER 

Table  Luxuries  Fancy  Groceries 

Fruits  and  Vegetables 

194-196  WESTERN  AVENUE 
Phone  56788  Prompt  Delivery 

WILSHIRE  DRY  GOODS   CO. 

Corner  Second  St.  and  Western  Ave. 
DRY  GOODS  AND  NOTIONS 

Home  Phones  56567  and  56198 

HONEY  —  BEES  —  BEESWAX 
Shaffner  Bros. 

4232-4250  West  First  Street 


MEMORANDA 


INDEX 

Soup 5 

Fish  and  Meats 9 

Vegetables 19 

Salads  and  Salad  Dressing's 25 

Desserts 33 

Bread,  Muffins,  Biscuits  and  Griddle  Cakes 43 

Cakes,  Fillings  and  Cookies 49 

Cheese  and  Egg  Dishes 63 

Sandwiches 67 

Candy 71 

Pickles,  Preserves  and  Jellies 75 

Miscellaneous   81 

Those  We  Patronize 85 


95 


Press  of 

TWIN  PRINTERS 
(Wood    &    Wood) 

209    N.    Broadway 


